Turkey Pesto Meatballs and Orecchiette

• portions: 4 servings
• temps total: 1 hour

Ingrédients

Olive oil

1 pound (455 grams) ground turkey

1/2 cup panko, or another plain, dry breadcrumb

1 cup basil pesto, homemade or store bought, divided

4 garlic cloves, minced, divided

2 tablespoons grated parmesan, plus more to serve

1 tablespoon water

Kosher salt

Freshly ground black pepper

1 large egg

1 pound (455 grams) zucchini or summer squash, sliced into 1/4″ half-moons

1 pound (455 grams) dried orecchiette

2 cups chicken or vegetable broth (see Note)