Pesto Spaghetti + Chickpea Meatballs

Pesto:

• 2 cups (1.69 oz) basil or basil + parsley/other greens (packed lightly)
• 2 cloves of garlic
• 2 tbsp walnuts or cashews or toasted sunflower seeds, less or more to preference
• 1 tbsp nutritional yeast (use 1/2 tsp ground mustard and 1/2 tsp miso to substitute)
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• water as needed, a few tbsp

Chickpea Meatballs:

• 1 small yellow onion
• 5 cloves of garlic
• 1/3 cup (39 g) walnuts
• 2 tbsp IntegriPure® Milled Flaxseed mixed with 1/4 cup water
• 1 tbsp extra virgin olive oil
• 1 tbsp pesto or a handful of basil
• 15 oz Organic Garbanzo Beans (Chickpeas) (cooked)
• 1 tsp oregano
• 1/2 tsp parsley
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 2 tbsp nutritional yeast
• 1/4 cup breadcrumbs

For the pasta:

• 8 to 9 oz spaghetti (or pasta of choice)

Instructions:

• Make the pesto by blending the basil, garlic, nuts and nutritional yeast in a small food processor or blender until minced. Add the salt, lemon, oil and pulse. Add water to make desired consistency. Taste and adjust flavor with more lemon, salt, nutritional yeast or basil. 
• Chickpea Balls: Heat 1/2 tsp oil in a skillet over medium heat. Add the onion and garlic and cook until translucent.
• Pulse the nuts in a food processor until a coarse meal. Add the onion mixture and the rest of the ingredients and pulse to combine.  I usually use the same food processor that I used for pesto. No need to clean as we add pesto to the balls as well. 
• Transfer chickpea mixture to a bowl. Add breadcrumbs and mix in. Taste and adjust salt and flavor. (Add some poultry seasoning or more herbs if needed). Chill for 10 minutes. Preheat oven to 425 degrees F.
• Make balls of the mixture or use an ice cream scoop and place on parchment lined sheet. 1- to 1.5-inch balls (16 to 18 balls). Bake at 425 degrees F for 25 minutes or until golden.
• Cook the spaghetti according to package instructions.
• Toss in the pesto. Serve with meatballs.

Recipe adapted from Vegan Richa.