Spaghetti & Fishballs with Roasted Broccolini in a Pesto Sauce

  • Ann Wayne made Spaghetti & Fishballs with roasted broccolini in a pesto sauce for her second entry in the 2019 Cook of the Week Challenge.

    Ann Wayne made Spaghetti & Fishballs with roasted broccolini in a pesto sauce for her second entry in the 2019 Cook of the Week Challenge. COURTESY OF ANN WAYNE

 
Posted10/16/2019 6:00 AM

Serves 4-6

Roasted Broccolini

                                                                                                                                                                                                                       
 

1 bunch of Broccolini from Ala Carte Entertainment, washed & trimmed

olive oil from 1 can Lemon Royal Filet Mackerel from King Oscar

Fishballs

2 cans Lemon Royal Filet Mackerel from King Oscar

1 sweet potato, cooked and mashed

1/2 onion, finely diced

2 cloves of garlic, finely diced

1 egg

1 cup Hemp Seeds from Jewel/Osco

1 lemon, zest and juice

salt & pepper to taste

lemon wedges

Spaghetti and Pesto Sauce

1 package Whole Wheat Spaghetti Pasta from Jewel/Osco

salt for pasta water

1 cup baby spinach

1 cup fresh basil

1 cup Hemp Seeds from Jewel/Osco

2 lemons, zest and juice

1 clove of garlic, chopped

1/4 cup olive oil

1 cup of pasta cooking water

salt and pepper to taste

Preheat oven to 425 degrees.

For Roasted Broccolini

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Wash and trim Broccolini and place on a baking sheet. Slowly open can of Lemon Royal Filet

Mackerel and carefully drizzle the lemon olive oil on top of the Broccolini. Next, make the fishballs. The broccolini and fishballs will cook together for 15 minutes.

For Fishballs

Carefully open the second can of Lemon Royal Filet Mackerel and drain off oil. Add both cans of fish to large bowl and flake with a fork. Add cooked sweet potato, onion, garlic, and egg. Mix well to combine. Pour Hemp Seeds into a small bowl. Roll fish mixture into balls and then roll in Hemp

Seeds to coat the outside. Place coated fishballs on same baking sheet as Broccolini. Bake in oven for 15 minutes or until the Broccolini is charred and the fishballs are dark and toasted.

Remove baking sheet from oven and squeeze lemon wedges over the fishballs.

For Spaghetti

While the fishballs and broccolini are cooking bring a large pot of water to a boil. Salt the water and add the Whole Wheat Spaghetti. Cook one minute less than the instructions on the box because the pasta will continue to cook. (No one likes over cooked or gummy pasta!) Drain the pasta and reserve one cup of the starchy cooking water. Do not rinse the pasta. We need this for the pesto. The starchy pasta water will help to "marry" the pasta and the sauce.

                                                                                                                                                                                                                       
 

For Pesto

Place spinach, basil, Hemp Seeds, zest and juice from 2 lemons, and garlic into a food processor or magic bullet. Blend on high until everything is combined. Stream in olive oil and continue to blend. Add a 1/2 cup of the starchy pasta water to thin out the pesto. If still too thick add a little more water to your desired consistency.

To Serve

Mix pesto sauce with spaghetti noodles. Add fishballs and broccolini. Gently combine and garnish with fresh basil. This dish can be served hot or cold.

Ann Wayne

Recipes are unedited

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