Kale Pesto Pasta with Pesto Chicken Meatballs

• servings: 4-5 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

Nut-free kale pesto (yields 1 cup)

1.5 cups fresh basil leaves, tightly packed

1.5 cups shredded kale, tightly packed

1/4 cup nutritional yeast (can sub grated parmesan)

Juice of 1/2 lemon

1 garlic clove, peeled

1/2 tsp kosher salt, plus additional to taste

1/2 tsp black pepper

1/2 cup olive oil, plus additional as needed to yield 1 full cup of pesto

Chicken meatballs

1 lb ground chicken

1/4 cup nut-free kale pesto (1/4 of recipe above)

2 tbsp nutritional yeast (can sub grated parmesan)

1 tsp kosher salt

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp black pepper

Zest of 1/2 lemon

Pesto pasta

16 oz dry spaghetti (I used brown rice & quinoa GF spaghetti)

1/2 cup nut-free kale pesto (1/2 of recipe above)

Juice of 1 lemon

1 cup fresh basil leaves, chopped (use remaining basil if following series in order)

1 cup reserved pasta water, in tablespoon increments as needed (I used 1/2 cup)

Directions

Note: if you’re following the series in order and already made the pesto, remove from the refrigerator and continue to step 2. Prepare the pesto by combining all ingredients except the olive oil in a food processor or blender and process until the basil and kale are in very small pieces. Scrape the sides, then while continuing to process slowly stream in the olive oil until fully incorporated into the pesto. Measure out 3/4 cup, set aside, and store the rest in an airtight container in the refrigerator.

Preheat the oven to 400F and line a large sheet pan with parchment paper.

Add the ground chicken, 1/4 cup of the pesto, nutritional yeast, salt, garlic, oregano, and black pepper to a large mixing bowl. Use a rubber spatula or clean hands to mix well, until all ingredients are evenly mixed.

Use a 2-tablespoon cookie scoop or a spoon to divide the mix into 16-18 balls. Spread a bit of oil on your hands and then shape each one into smooth, even balls and place on the sheet pan, spaced apart. Bake until at an internal temperature of 165F, 12 to 15 minutes.

While the meatballs bake, boil a pot of salted water and cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain and add the pasta back to the pot (off of heat). Immediately mix in the remaining 1/2 cup of pesto, lemon juice, and basil leaves, then incorporate the pasta water, a couple tablespoons at a time, until the pasta is glossy and smooth.

When the meatballs are done baking, let cool for about 5 minutes on the counter, then divide the pasta into even servings and place the meatballs on top. Enjoy immediately for best results.