Cavatappi with Pesto and Chicken Spinach Meatballs

All I can say is Yummmmmmmm!

• 16 oz. cavatappi
• 1 Tbsp. extra virgin olive oil
• pinch crushed red pepper flakes
• 1 lb. chicken spinach meatballs sliced or cubed (recipe followws) 
• salt and freshly ground black pepper, to taste
• Parmigiano Reggiano, freshly grated for serving

Basil Pesto:

• 1 packed cup fresh basil
• 1/3 cup pine nuts (pistachios can also be used)
• 1 clove garlic
• 1/4 cup Parmigiano Reggiano, freshly grated for serving
• 1/4 cup extra virgin olive oil
• salt and freshly ground black pepper, to taste

Chicken Spinach Meatballs:

• 1 lb ground chicken
• 10 oz frozen creamed Spinach, thawed
• 2 tablespoon fresh basil, chopped
• 2 large garlic cloves, chopped
• 1/2 medium sized onion, diced
• 2 eggs, beaten
• 1/4 cup dried breadcrumbs
• 1/4 cup parmesan cheese, shredded
• salt, to taste
• pepper, to taste

Preheat oven to 350 degrees. In a large bowl mix all the ingredients for the meatballs together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray. Bake at 360 degrees for 25-30 minutes.(Can be made a day ahead).

Meanwhile, prepare the pesto, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil. Season to taste with salt and freshly ground black pepper.

Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente. Drain pasta.

Toss sliced meatballs and pesto with the cooked pasta. Season to taste with salt and freshly ground black pepper. Serve with freshly grated Parmesan and a few sprigs of fresh basil.