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1.
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First, make the meatballs.
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Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil.
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In a large mixing bowl combine the ground chicken, spinach, Asiago cheese, breadcrumbs, salt, Worcestershire sauce, Sriracha and the egg.
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Thoroughly mix together with your hands.
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2.
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Take small handfuls of the mixture about the size of your palm and roll into balls, then get them onto the prepared baking sheet.
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Bake for 20 minutes, until cooked through and slightly crisp on the outside.
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3.
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While the meatballs bake, prepare the pasta and pesto sauce.
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Get a large pot of salted water onto the stove and bring to a boil.
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When it is boiling, pour the pasta in and let it cook until just tender, about 8 minutes.
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4.
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While the water comes to a boil and the pasta cooks, quickly make the easy pesto sauce.
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Get out the food processor, and in the bowl combine the kale, garlic, Asiago cheese, walnuts, salt, olive oil and milk.
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Run the processor until the mixture is a creamy, paste-like sauce.
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5.
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The meatballs should be done by this point.
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Take them out and let rest a minute.
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The pasta should also be perfectly done at this point.
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Before you drain it, reserve 1/4 cup of the cooking water and set it aside.
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6.
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Drain the pasta and return to the pot it cooked in.
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Spoon the pesto sauce all over it.
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Add the meatballs and reserved cooking water to the pot and toss it all together.
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Finish the dish with a generous drizzle of olive oil.
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7.
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Scoop the pasta and meatballs into big bowls and serve immediately.
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Mangia and enjoy!
