SigMT

70 | SIGNATURE MONTANA KITCHEN FROM THE is recipe is a derivation of traditional Pesto, which originated in Genoa, Italy, and was first recorded in the 1850s with the introduction of basil as the main ingredient. *Gluten-free INGREDIENTS: • ¼ cup walnuts • ¼ cup pignoli pine nuts • 3 tablespoons chopped garlic • 5 cups fresh basil leaves, packed • 1 teaspoon kosher salt • 1 teaspoon ground black pepper • 1 ½ cups extra virgin olive oil (the beer the olive oil, the beer the flavor) • 1 cup grated Parmesan cheese • 8 ounces of gluten-free pasta (I used Banza brand Shells) DIRECTIONS: Place all of the ingredients (except the pasta), in a blender and process until smooth. Set aside. Yield: About 2 cups Crispy Meatballs INGREDIENTS: • 1 pound of ground beef • ¼ cup gluten-free breadcrumbs • 1 egg • ½ teaspoon salt • ½ teaspoon pepper • 1 ½ tablespoons Italian seasoning • ¼ cup grated Parmesan and Romano cheeses (or just Parmesan) • grated Parmesan for garnish • red pepper flakes for garnish (optional) DIRECTIONS: Place the ground beef in a bowl. Add the breadcrumbs, egg, seasonings, and cheese. Mix the ingredients lightly together with your hands or a spoon. Try not to overhandle the mixture. Divide into 11 meatballs. Line the air fryer basket* with parchment paper and preheat to 400 degrees. Place meatballs in a single layer and bake @ 380 degrees for 12-14 minutes or until the meatballs reach 165 degrees. Repeat with the rest of the meatballs. Set aside. Bring a large pot of salted water to a rolling boil (about 8 cups). Toss in the pasta and cook to desired consistency, following the package directions. Drain the pasta and return to the pot. Pour ½-1 cup of Pesto* over the pasta and toss to coat. Serve warm with meatballs, garnished with grated Parmesan and red pepper flakes. Serves: 4 Note: If you don't have an air fryer, you can bake these in the oven @ 350 degrees for about 35 minutes or until the meatballs reach 165 degrees. Note: Leover pesto can be stored in an airtight container in the refrigerator for up to seven days or frozen for up to six months. Basil Pesto Pasta with Crispy Meatballs Pesto

• Cover