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Pesto Farfalle

Pesto Farfalle with Mini Turkey Meatballs

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Recipe Details


Chef Michelle dreamed up this aromatic, saucy pasta dish with meatballs inspired by a mini Italian variety called polpettine. Here, she’s swapped in turkey for the typical beef or pork, and added some pesto to the mix for even more flavor. The meatballs are served with farfalle noodles tossed in a creamy sauce of white wine, shallot, Parmesan, and a little more pesto for good measure.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    • Calories 900
    • Protein 46g
    • Total Carb 85g
    • Total Fat 41g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • basil
      1/4 ounce
    • parsley
      1/8 ounce
    • shallots
    • garlic
      2 cloves
    • breadcrumbs
      3 tablespoons
    • pesto
      1/3 cup
    • ground turkey
      12 ounces
      ground turkey
    • farfalle pasta
      8 ounces
      farfalle pasta
    • white wine
      2 tablespoons
      white wine
    • heavy cream
      3 tablespoons
      heavy cream
    • peas
      1/2 cup
    • grated Parmesan cheese
      1/2 ounce
      grated Parmesan cheese

    What You’ll Need

    • olive oil
    • eggs
    • kosher salt
    • black pepper
    • 10" large pot with lid
    • 10" medium high-sided pan
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 375°F. Bring a large, covered pot of water to a boil over high heat—covering the water helps it boil faster, and prevents it from evaporating before you're ready to cook the pasta. Rinse basil and parsley. Roughly chop leaves, keeping herbs separate and discarding stems. Peel shallots and mince. Mince garlic.

    2. Sauté Aromatics

      Sauté Aromatics

      Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add shallots and garlic. Sauté, stirring, until aromatics are softened and fragrant, about 3 minutes. Remove pan from heat. Transfer half of aromatics to a large bowl for making meatballs; reserve remainder in pan for Step 5.

    3. Form and Bake Meatballs

      Form and Bake Meatballs

      Add breadcrumbs, parsley, 1 tablespoon pesto, 1 egg, ½ teaspoon salt, and pepper as desired to large bowl with aromatics. Add turkey to bowl. Using your hands, mix well, then form into 14 equal balls, about ½-inch thick. Arrange meatballs on a baking sheet, spacing apart as much as possible, and bake until cooked through and no longer pink, 12-15 minutes.

    4. Cook Farfalle

      Cook Farfalle

      While meatballs bake, season boiling water generously with salt. Stir in farfalle and cook until al dente, 8-9 minutes. Reserve ⅓ cup pasta cooking water, then drain and set aside.

    5. Make Sauce

      Make Sauce

      While pasta cooks, return pan with remaining aromatics to medium-high heat. Once sizzling, add white wine and cook until liquid is reduced by half, 1-2 minutes. Add heavy cream and peas and cook until warmed through and small bubbles form on surface, 1-2 minutes more. Remove pan from heat and set aside until pasta has finished cooking. Then, return pan with sauce to medium heat and stir in cooked farfalle to combine.

    6. Finish and Plate Farfalle

      Finish and Plate Farfalle

      Add reserved pasta water to pan with pasta, still over medium heat, and stir until sauce is silky and clings to noodles, 1-2 minutes. Stir in half of Parmesan and remaining pesto to fully coat. Taste and season with salt and pepper. Add mini turkey meatballs and stir to combine. Divide between serving bowls. Garnish with basil and remaining Parmesan.

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