Broccoli Rabe Pesto with Turkey Meatballs

Healthy and satisfying.  That's how I would describe this dish.  It's easy and it has all the components, noodles, veggies, and meat. My husband loved this because he loves broccoli and he doesn't get it very often. 

Buying frozen turkey meatballs and keeping them in the freezer makes it easy to whip up a quick meal on busy nights.  I buy mine at either Trader Joe's or Mother's Market.  Make sure they are all natural and don't contain and bunch of artificial ingredients. 

I used soba noodles for this dish, which is buckwheat, but you could certainly use a whole wheat pasta.

Ingredients:
1 bunch broccoli rabe 
1/3 cup pine nuts, toasted 
1/3 cup Parmesan, freshly grated
1/4 tsp red pepper flakes 
3 garlic cloves
Salt and Pepper 
1/3 olive oil 
1 package turkey meatballs 
1 lb Soba noodles

Bring a large pot of water to the boil.  Blanch the broccoli rabe  for a couple of minutes.  Remove and drain well, reserving the water to cook the soba noodles.  Chop coarsely and add to a food processor.  To the processor add the pine nuts, Parmesan, red pepper flakes, garlic, salt and pepper, and pulse until it's a large mince. Add the olive oil and pulse for a second. I like to leave a little bit of chunk to the pesto and not blend it until smooth but you can make it however you like it. 

In a large skillet, heat a tablespoon of olive oil.  If you bought fully cooked meatballs heat through for a few minutes.  If you bought raw, cook them according to package directions.  Then add the pesto and heat through. 

Meanwhile cook the soba noodles in the reserved pot of water according to the package directions.  Reserve 1/2 cup of the water.  When the soba noodles are done add to the skillet and toss all ingredients together.  If needed add a little of the reserved water to loosen up the sauce. Serve warm garnished with a little more grated Parmesan.