First, make the meatballs. Pre-heat the oven to 350 degrees 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. Give it a thorough mix together with your hands.

Take small handfuls of the mixture about the size of your palm and roll them into balls, then get them onto the prepared baking sheet. Get the meatballs into the oven to bake for 20 minutes, until cooked through and slightly crisp on the outside.

While the meatballs bake, prepare the pasta and pesto sauce. Get a large pot of salted water onto the stove and bring it to a boil. When it is boiling pour the pasta in and let it cook until just tender, about 8 minutes.

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.

The meatballs should be done by this point, take them out and let them 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.

Drain the pasta and get it back into the pot it cooked it. Spoon the pesto sauce all over it. Then add the meatballs and reserved cooking water to the pot and toss it all together. Finish the dish with a big additional drizzle of olive oil.

Scoop the pasta and meatballs into big bowls and serve immediately. Mangia and enjoy!