Turkey and Pork Meatballs With Orecchiette and Pesto

1 pound orecchiette ("little ear" pasta)

1 pound parmesan cheese

2 cups white wine

¼ cup flour

2 pounds turkey, ground

2 pounds pork, ground

Fresh oregano, chopped, to taste

Fresh parsley, chopped, to taste

¼ cup garlic, minced

¼ cup onion, minced

3 eggs, beaten

1 tablespoon olive oil

1 tablespoon chili flakes

Salt and pepper

½ cup baby carrots, peeled

1 cauliflower head, cut into small florets

1 can (14 ounces) quartered artichokes

1 bag (10 ounces) fresh spinach

¼ cup almonds

Cook pasta until al dente.

In a bowl, mix with your hands parmesan cheese, wine, flour, turkey, pork, oregano, parsley, garlic, onion and eggs until well combines. Roll into small balls.

Heat a sauté pan on medium-high. Add olive oil and season meatballs with chili flakes and salt and pepper; sear until golden. Cool meatballs on a draining rack.

In a saute pan, cook baby carrots, cauliflower and artichokes.

In a food processor, pulse spinach and almonds into a paste.

Assemble all ingredients in a large skillet over low-medium heat.

Serves 8 to 10.

Adapted from Dale Levitsky, Bravo.com