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Whole Wheat Penne and Lentil Meatballs with Lemon & Kale Pesto

A Vegetarian Approach to the Classic Meatball This veggie-friendly version of an iconic pasta pairing will have even the most traditional pasta lover reaching for their lentils at home.
Healthy
Vegetarian
Print
Prep time
icon-clock-130 Min
Cook time
icon-cooking-130 Min
Serves
icon-servings-14
Whole Wheat Penne and Lentil Meatballs with Lemon & Kale Pesto
Catelli Whole Grains Penne Rigate

Ingredients

  • 1 pkg. (375 g) Catelli Whole Grains Penne
  • 1 Green zucchini, cut 3-inches in length and 1/4-inch thick
  • 1 Yellow zucchini, cut 3-inches in length and 1/4-inch thick
  • 1 Red pepper, cut into 8 thick strips
  • 2 tbsp (30 ml) Extra virgin olive oil
  • Salt, pepper and crushed dried red chilies to taste
  • Kale Pesto:
  • 2 cups (500 g) Kale, leaves only, roughly chopped
  • 4 Garlic cloves
  • 1/4 cup (35 g) Almonds
  • 1/3 cup (80 ml) Extra virgin olive oil
  • 1/3 cup (33 g) Asiago cheese, grated
  • 1 tbsp (15 ml) Lemon zest, finely grated
  • Salt and pepper to taste
  • Lentil Meatballs
  • 2 tbsp (30 ml) Extra virgin olive oil
  • 5 Garlic cloves, minced
  • 1/2 cup (50 g) Shallots, minced
  • 2 cups (400 g) Lentils, cooked and cooled
  • 1 tsbp (15 ml) Tomato paste
  • 2 Eggs
  • 1/2 cup (15 g) Fresh basil leaves
  • 1 tbsp (15 ml) Fresh tarragon leaves
  • 1/2 tbsp (7.5 ml) Dried oregano
  • 1/2 cup (15 g) Flat leaf parsley
  • 1/2 cup (50 g) Asiago cheese, grated
  • Salt and pepper to taste

Cooking Steps

Kale Pesto 1.A

Boil kale in a large pot for 1 minute until bright green. Drain and transfer to a bowl of ice water. Drain again and transfer kale to a blender.

1.B

Add garlic and almonds to blender, and pulse until chopped. Add oil and process until smooth. Add cheese and lemon zest and mix until a uniform consistency is achieved. Season with salt and pepper.

Lentil Meatballs 2.A

Preheat oven to 350°F.

2.B

Heat olive oil in a pan over medium heat. Add garlic and shallots and sauté until translucent, approximately 2-3 mins.

2.C

In a food processor, combine lentils, tomato paste, eggs, garlic, shallots, basil, tarragon, oregano, parsley and cheese. Pulse the mixture until combined, but not completely smooth. Season with salt and pepper.

2.D

Scoop tablespoon-size amounts of the mixture and form into about 20 balls with wet hands, pressing to help them stick together. Place on a non-stick tray and roast in oven until cooked through and hot in the centre, about 20 minutes.

Pasta 3.A

Cook pasta according to package directions.

3.B

Lightly sauté zucchini and pepper in a pan over medium heat with olive oil. Season with salt, pepper and chili flakes. Remove pan from heat and add pasta.

3.C

Add pesto to pasta mixture and toss to coat. Top with meatballs and serve.