Creamy pesto meatballs

Ingredients

Fresh Basil Pesto:

• 2 cup packed fresh basil leaves, minced
• 2 lg. cloves garlic, sliced
• 1/2 cup pine nuts or walnuts
• 3/4 cup freshly grated Parmesan cheese
• 2/3 cup olive oil

Creamy Pesto Meatballs:

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (1-pound) package frozen precooked meatballs
• 1 (20-ounce) bottle Alfredo sauce
• 1/4 cup milk
• basil pesto sauce - SEE ABOVE RECIPE
• 1/3 cup shredded Parmesan cheese
• 1 small box spaghetti

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Preparation

• Fresh Basil Pesto:
  Place all ingredients in blender and process until smooth. Transfer to jar and cover with film of olive oil. Seal with tight fitting lid. Refrigerate up to 3 months or freeze. Stir oil into pesto before using.
• Creamy Pesto Meatballs:
  In a large saucepan place onion, garlic, and bell pepper. Top with meatballs. Pour Alfredo sauce over all.
• Pour milk into Alfredo sauce jar; tighten lid and shake well. Pour this mixture into saucepan. Cover and cook on low for until meatballs are hot and tender.Add pasta to boiling water and cook until tender.