Today’s recipe was inspired by to the fact that we have been buying more pasta the past few months.

As many families were and maybe still are out of work at this time, pasta is a very inexpensive and satisfying dinner. Everyone loves pasta, right? I know I do not have to sell you on pasta. It’s been a great food staple and a quick pantry go-to for quick weeknight meals.

Pasta makes for a hearty, easy meal that can be served with all kinds of vegetable-filled and nutritious, kid-friendly sauces.

We all know pasta creates hearty lunches and evening meals or quick, out-of-the-refrigerator snack for some late-night movies. Knowing how to make an easy pesto sauce can go a long way, especially when you have kids in the mix.

The bright green color is so inviting and fun for them to help with this meal.

With many families talking, drinking and cooking in the kitchen, I thought I would present a dish that I love making and my sisters love to help to make and also to eat. These meatballs are flavorful and a great source of comfort food for these trying days we are living through.

Chicken has become a popular kid-friendly protein. The garlic scape pesto adds a fresh summery brightness to the pasta.

It goes well with the light meatballs and rich pasta.

Chicken Meatballs

1 lb of ground chicken or turkey

1 egg (room temperature)

½ cup of fresh breadcrumbs

¼ teaspoon of chili flakes

¼ cup of grated Parmigiano-Reggiano cheese plus extra for serving garnish if desired

3-6 ounces of fresh mozzarella cheese, sliced

1 clove of garlic, finely minced

2 tablespoons of parsley

½ teaspoon of salt

¼ teaspoon of pepper

Fresh basil leaves, torn or chopped fresh parsley, for garnish

2 cups of fresh garlic scape pesto

1 pound of your favorite pasta, cooked al dente

In a large mixing bowl, mix together all of your ingredients except for the chicken. Add ground chicken and mix until just combined. Scoop the meatballs and place on a parchment-lined sheet pan or plate.

Cook’s note: Place a small bowl of water to dip beside you while forming your meatballs so there is no sticking. You can also use a small ice cream scooper to assist you in the formation of the meatballs.

Place the meatballs on a parchment-lined sheet tray. Drizzle a little olive oil over them. Bake for about 10-15 minutes at 425 degrees Fahrenheit on top position of the oven.

When the meatballs come out of the oven, set the meatballs aside and cover with a piece of foil to keep them warm.

Cook pasta and add pesto into your cooked pasta. Gently toss the pasta and the garlic scape pesto.

Reintroduce meatballs on the top of the pasta serving vessel and garnish as desired with basil leaves, some Parmigiano-Reggiano cheese or chopped fresh parsley.

Serve hot or room temperature.

Fresh Summer Garlic Scape Pesto

1 cup of garlic scapes, roughly chopped

2 packed cups of fresh basil leaves

½ cup of grated Parmigiano- Reggiano cheese

¾ teaspoons of kosher salt

1/3 cup of pine nuts or Marcona Almonds, raw is best

3 ounces of olive oil

3 ounces of a seed oil

½ teaspoon of fresh lemon juice

In a food processor mix all ingredients together, except for the oil. Slowly then pour in the oil and process until the consistency desired.

Store in the refrigerator, placing a piece of parchment paper over the pesto in the container.

Note: This pesto is also so fresh that it can be served as a dip with fresh summer vegetables if you like garlicky dips or spread on flatbreads for grilled chicken pesto pizzas.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a sous chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.