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1
In a large bowl, soak the bread in the milk for 1 minute, mashing it.
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2
Using your hand, press out the milk and drain it off.
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3
Add 1/3 cup of the pesto, the scallion and the egg to the soaked bread and mash to a paste.
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4
Add the ground turkey and beef and season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
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5
Mix until well blended.
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6
Line a baking sheet with plastic wrap.
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7
Using lightly moistened hands, roll the meat mixture into twenty-four 1 1/2-inch balls and transfer to the baking sheet.
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8
In a large skillet, heat the olive oil until shimmering.
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9
Add the meatballs in a single layer and cook over moderately high heat, turning occasionally, until browned all over and cooked through, about 10 minutes.
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10
Meanwhile, in a saucepan of boiling salted water, cook the fettuccine until al dente.
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11
Drain the pasta, reserving 1/4 cup of the cooking water.
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12
Transfer the fettuccine to a large bowl.
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13
Add the remaining 2/3 cup of pesto and a few tablespoons of the reserved pasta cooking water and toss until the pasta is evenly coated and moistened.
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14
Transfer the pasta to a large platter, leaving some of the pesto in the bowl.
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15
Add the meatballs to the bowl and toss with any remaining pesto.
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16
Scatter the meatballs on the fettuccine, sprinkle with Parmesan cheese and serve.
