The pesto made of kale compliments the pork nicely.
Kale Pesto Pasta with Meatballs
- 120 g whole wheat rotini
- 2 cloves garlic
- 120 g ground pork
- 1 Tbsp chopped onion
- Kosher salt and ground black pepper
- ½ cup torn kale leaves
- 1 Tbsp olive oil
- 1 Tbsp raw almonds
- 1 Tbsp fresh lemon juice
- Prepare the pasta according to package directions. Preheat the oven to 220°C/430°F. Coat a baking sheet with cooking spray.
- Meanwhile, mince 1 clove of the garlic. In a medium bowl, combine the pork, onion, the minced garlic, and ¼ teaspoon each salt and pepper. Roll the mixture into 6 meatballs. Place the meatballs on the baking sheet with about 2.5cm/1" of space around each meatball. Roast, turning once, for 15 minutes, or until browned on the outside and no longer pink on the inside.
- In a food processor, combine the kale, oil, almonds, lemon juice, and the remaining clove of garlic. Pulse until smooth. Season to taste with salt and pepper, toss with the pasta, and serve with the meatballs.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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