Spaghetti with Turkey Pesto Meatballs

INGREDIENTS:

• 1- 26 Ounce Jar Purchased Chunky Tomato Pasta Sauce
• 1/2 Pound Ground Turkey
• 3/4 Cup Fresh Breadcrumbs
• 2 3/4 Tablespoons Purchased Pesto
• 1 Egg White
• 1/4 Teaspoon Salt
• 8 Ounces Spaghetti

DIRECTIONS:

• Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl.
• Using moistened hands, form mixture into golf ball size meatballs.
• Place meatballs in single layer in sauce and spoon remaining sauce over.
• Bring to a simmer; cover and reduce heat to medium-low simmering until meatballs are cooked through, stirring occasionally, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta, divide between bowls and top with meatballs and sauce.

This is a fun twist on a traditional favorite and happens to be very easy to make. If you like pesto (who doesn't, right?), you'll love this!
Enjoy.

This recipe is from Bon Appétit