Ingredients
Directions
Cook the meatballs according to package instructions and reserve
Bring the heavy cream to a simmer in a saucepan and reduce by half
While cream is reducing, make the pesto by combining the basil, pine nuts, garlic, and 1 cup of the parmesan cheese in the bowl of a food processor fitted with the S-blade
Pulse together until roughly chopped, then with the food processor on low, drizzle in the extra virgin olive oil until a slightly loose sauce is formed
Transfer the pesto to a bowl and reserve
Cook the fettuccini according to package instructions and drain, immediately returning the pasta to the cooking pot
Whisk the remaining cheese into the heavy cream
Add the meatballs and cream to the pasta pot, stirring to cover
Add the desired amount of pesto to the pot and stir to combine completely
Serve immediately