Pasta pesto with Italian meatballs

I'm a huge fan of pesto variations and this one with arugula and cashew nuts is super tasty and it goes perfect with my chicken meatballs.

This recipe is good for 3 meals.

Don't forget the 300 gram of pasta and the cherry tomatoes.

Ingredients pesto:

• 80 gram arugula • 1 garlic clove • salt and pepper • 1 cup grated parmigiano • handful of cashew nuts • ½ cup olive oil •

Ingredients meatballs:

• 300 gram minced chicken • 50 gram sun-dried tomatoes • 20 gram pine nuts • 1 garlic cloves • 1 tbsp dried oregano • 1 tsp smoked paprika • small pinch of salt • 1 egg • ½ cup bread-crumbs •

1. Start with mixing all the ingredients for your pesto with a kitchen machine until it's a smooth and vibrant green pesto. Arugula is peppery and a little bitter tasting. It's lovely!

2. Rinse the sun-dried tomatoes with water to take off the oil (most sun-dried tomatoes are in jars with oil). You don't want the oil in your meatballs. Chop them into small pieces.

3. Mix all the ingredients for the meatballs. The amount of bread-crumbs depends on the liquid and oil in the meatballs. They shouldn't be sticky when you try to roll them. If they are, add a little more bread-crumbs.

4. Fry the meatballs in a tiny bit of oil until fully cooked. Cool your pasta while doing this.

5. Mix the pesto into the pasta. Add the meatballs and tomatoes on the plate. Garnish with some extra cheese.

Enjoy!