Kale Pesto Pappardelle with Chicken Meatballs

Servings

15 mins

Prep Time

40 mins

Total Time

24	No Antibiotics Ever Chicken Meatballs
3 cups	Chopped packed kale, massaged and stems removed
1 cup	Basil
Heaping ¼ cup	Parmesan cheese
1 tablespoon	Lemon juice
1	Large garlic clove
1/4 cup	Pistachios
1/4 teaspoon	Salt
1/4 cup	Olive oil
16 ounces	Pappardelle pasta
1/2 cup	Pasta water
	Extra parmesan, for sprinkling

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.
Fill pot with water. Bring to a rolling boil. Season with salt.
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.
When the water comes to a boil, drop the pasta into the water. Cook until just under al dente.
When the pasta has cooked, use a liquid measuring cup to take out 1 cup of the pasta water. Set aside. Drain the pasta.
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.