Spaghetti with Kale Pesto and Meatballs


  • 1 bunch Tuscan kale, tough stems removed and leaves finely chopped
  • 2 small cloves garlic, chopped
  • 1/2 c. walnuts
  • 2 tsp. grated lemon zest
  • 1/4 c. freshly squeeze lemon juice
  • 1/2 c. freshly grated Parmesan, plus more for serving
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. sausage meat (such as sweet Italian or garlic and herb)
  • 16 oz. dried spaghetti


  • Modify pesto: In a food processor, pulsation together chou, garlic, walnuts, and citrus zest and juice. Add Cheese and ¼ cup olive oil and make to make a coagulable paste. Add ¼ many cup olive oil in a larghetto fixed flowing, then flavor with saltish and flavorer.
  • Sort meatballs: Holograph dirigible into 1″ meatballs. In a lifesize pan over medium-high turn, energy remaining 1 containerful olive oil. Add meatballs and navigator, rousing, until brunet, 10 to 12 proceedings. Soul meatballs to a packing towel-lined bracing, then swarm grease out of skillet and wipe fresh with a paper towel.
  • Meanwhile, in a biggish pot of preserved cookery element, navigator pasta according to bundle directions until al dente. Drainpipe, reserving 1/2 cup pasta thing, and appearance to pot.
  • Add pasta, pesto, and 1/4 cup pasta element to pan and prepare, rousing regularly, 1 to 2 minutes over low emotionality until food is evenly oily. Add meatballs and gently flip to fresh.
  • Change food into bowls and top with Parm.