Check out our take on a classic with our Kale Pesto and Chicken Meatballs recipe!
Ingredients
- 1/2 cup grated parmesan
- 5 cloves minced garlic
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 3/4 cup panko breadcrumbs
- 1 large egg
- 1/3 cup chopped parsley
- 1 1/4 pounds ground chicken
- 1 ¼ tsp salt + ½ tsp pepper
- ¼ cup + 1 tsp olive oil
- 3 cups chopped packed kale, massaged and stems removed
- 1 cup basil
- 1/4 cup cashews
- 16 oz pasta
Steps
- In a medium bowl, mix ¼ cup parmesan, 4 garlic cloves, lemon zest, breadcrumbs, egg, parsley, 1 tsp salt, and ½ tsp pepper together. Add the ground chicken and mix until just combined. Roll into 20-22 meatballs about 1 1/2 tablespoons each.
- Heat a large skillet over medium-high heat and drizzle with olive oil. Add the meatballs to the skillet and cook until done.
- Fill pot with water. Bring to a rolling boil. Season with salt.
- Meanwhile, add the kale, basil, ¼ cup parmesan, lemon juice, 1 clove of garlic, cashews, and ¼ tsp 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.
- 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 1/2 cup of pasta water. Use tongs to toss the pasta with the pesto. Add the meatballs, garnish with parmesan cheese, and enjoy!