Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

Ingredients

• 0.3 cup basil fresh chopped
• 0.3 cup olives green sliced
• 8 large meatballs 
• 0.3 cup pesto store-bought
• 1 pound pasta like spaghetti 
• 0.3 cup sun-dried tomatoes chopped in oil (the kind that are preserved )

Equipment

Directions

1. Order 8 large meatballs (2 to 2 1/2 inches in diameter; order extra if the restaurant makes them smaller). Cook 1 pound of spaghetti al dente.
2. Drain the spaghetti and toss it with 1/4 to 1/3 cup store-bought pesto.
3. Add 1/4 cup chopped sun-dried tomatoes (the kind that are preserved in oil) and 1/4 cup sliced green olives, if desired. Toss the pasta with 1/4 cup chopped fresh basil or parsley. Divide into 4 portions and top each with 2 meatballs.