Asiago Spinach Chicken Meatballs

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