Add some protein to your pesto recipe with Barilla protein plus spaghetti, fresh green peas, and Italian-seasoned ground turkey meatballs.

Pea Pesto Pasta with Meatballs and Asparagus

Cook spaghetti in lightly salted water according to package directions for 5 minutes. Add asparagus; cook an additional 2 minutes or until spaghetti reaches desired doneness. Drain; reserve 1/2 cup pasta water.

Combine 1/4 cup pasta water, 1 cup peas, cheese, 2 tablespoons olive oil, garlic, and salt in a food processor or blender. Cover and process until smooth.

Heat remaining 2 tablespoons olive oil in a large nonstick skillet on medium-high heat. Add meatballs; cook 5 to 7 minutes or until browned and heated through.

Add pasta and asparagus mixture to skillet. Fold in pea pesto sauce and remaining 1/2 cup peas. Stir in remaining 1/4 cup pasta water until sauce reaches desired consistency. Serve topped with additional cheese and black pepper, if desired.