Kale Pesto Pappardelle with Chicken Meatballs

15 mins
Prep Time
40 mins
Total Time



No Antibiotics Ever Chicken Meatballs

3 cups

Chopped packed kale, massaged and stems removed

1 cup


Heaping ¼ cup

Parmesan cheese

1 tablespoon

Lemon juice


Large garlic clove

1/4 cup


1/4 teaspoon


1/4 cup

Olive oil

16 ounces

Pappardelle pasta

1/2 cup

Pasta water

Extra parmesan, for sprinkling


  1. Fill a large pot with ½ cup of water. Add frozen chicken meatballs. Bring to a boil and reduce to a simmer. Cover and cook for 9 minutes. Remove meatballs from the pot and drain water. Set aside.

  2. Fill pot with water. Bring to a rolling boil. Season with salt.

  3. While the water comes to a boil, add the kale, basil, parmesan, lemon juice, garlic, pistachios, and salt to a food processor. Blend until smooth. With the mixer on drizzle in the oil. Scrape the sides downs and blend again until smooth. Season to taste with salt and pepper.

  4. When the water comes to a boil, drop the pasta into the water. Cook until just under al dente.

  5. When the pasta has cooked, use a liquid measuring cup to take out 1 cup of the pasta water. Set aside. Drain the pasta.

  6. Add the pasta back to the pot along with the pesto and ½ cup of pasta water. Use tongs to toss the pasta with the pesto. Add the meatballs. Toss again. If needed add more pasta water to loosen the sauce up. Season to taste with salt and pepper. Garnish with parmesan cheese.

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