Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with aluminum foil.
In a large mixing bowl, combine the Ground Chicken (1 pound), Fresh Baby Spinach (3/4 cup), Asiago Cheese (1/2 cup), Seasoned Breadcrumbs (1/2 cup), Truffle Sea Salt (2 pinch), Worcestershire Sauce (1 dash), Sriracha (1 dash), and the Egg (1).
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 place them onto the prepared baking sheet.
Bake the meatballs in 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. Place a large pot of salted water on the stove and bring it to a boil. When it is boiling pour the Fusilli Pasta (1 pound) in and let it cook until just tender, about 8 minutes.
Get out the food processor, and in the bowl combine the Kale (4 cup), Garlic (6 clove), Asiago Cheese (1/2 cup), Walnut (1 cup), Truffle Sea Salt (1 pinch), Olive Oil (1/2 cup) and Milk (1 1/2 tablespoon).
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 transfer back into the pot it was cooked in. Spoon the pesto sauce all over it.
Add the meatballs and reserved cooking water to the pot and toss gently to fully combine. Finish the dish with a big additional drizzle of olive oil.
Scoop the pasta and meatballs into big bowls and serve immediately. Enjoy!