Spaghetti with Kale Pesto and Meatballs

Hi...I am told This  recipe will have you rethinking tomato sauce. I don't know...I don't doubt that this is good...but me? I'm a traditional spaghetti lover...

INGREDIENTS:

• 1 bunch Tuscan kale, tough stems removed, leaves finely chopped (about 4 cups)
• 1 to 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
• Black pepper
• 1 lb. sausage meat (sweet Italian or garlic and herb)
• 16 oz. dried spaghetti

Directions

1. In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and ¼ cup olive oil and pulse to form a thick paste. Add ¼ more cup olive oil in a slow steady stream. Season with salt and pepper.
2. Roll sausage into 1" meatballs. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add meatballs and cook, stirring, until browned, 10 to 12 minutes. Transfer to a paper towel-lined plate. Pour grease out of skillet and wipe clean with a paper towel.
3. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente per package directions. Drain pasta, reserving 1/2 cup pasta water.
4. Add pasta, pesto, and ¼ cup pasta water to skillet and cook, stirring regularly, 1 to 2 minutes over low heat until pasta is evenly coated. Add meatballs and gently toss to warm.
5. Divide pasta into bowls and top with Parm.

Eat and prepare with an open mind....Enjoy! Eat well my friends!