Pesto turkey meatballs with burst tomatoes

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/3 cup basil pesto, 2 tablespoons lemon juice, 1 tablespoon water into a smooth sauce. Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Toss 1 pint cherry tomatoes and 12 ounces green beans, trimmed with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the meatballs reach 165°F and the tomatoes have burst. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups pearled farro according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Pesto turkey meatballs with burst tomatoes with 1/3 cup finely grated Parmesan.