In a large mixing bowl, combine ground turkey, breadcrumbs, dried herbs, salt, and pepper. Mix thoroughly and shape into meatballs, about 1 to 1.5 inches in diameter. Let them rest for 5 minutes.

Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Reserve a cup of pasta water, then drain.

Heat a skillet over medium heat and coat with olive oil. Add meatballs in a single layer and cook for 15-20 minutes, turning until browned and cooked through, internal temp of 165°F.

Add cooked pasta, broccoli, mozzarella pearls, and basil pesto to the skillet. Toss together over low heat for 2-3 minutes, adding reserved pasta water until desired sauce consistency.

Serve hot, garnished with freshly grated Parmesan cheese if desired. Enjoy!