Popeye Spaghetti!!!!

Spinach Pesto

2 cups fresh baby spinach leaves
2 -3 garlic cloves (3, if you want it a bit spicy)
1/4 cup toasted walnuts
1/4 cup olive oil
1/4 grated manchego cheese (substitute: parmesan cheese)
1/8 teaspoon salt
freshly ground pepper

Use a knife to roughly chop the garlic, then add it to a food processor.  Add the walnuts and pulse a few times.  Add the spinach and pulse a couple more times.  Slowly drizzle in the olive oil until the mixture comes together.  Remove the pesto from the food processor and add the cheese, salt and pepper, stir to combine.  Serve over hot pasta using a little pasta water to loosen the sauce slightly if needed.

Turkey Meatballs

1 pound ground turkey meat
1 1/2 slices fresh bread, crusts removed, pulsed into breadcrumbs
1/4 cup finely chopped onion
2 large cloves garlic, minced
1/4 cup Marsala wine
2 tablespoons diced dried apricots
2 tablespoons diced dried cranberries
2 tablespoons chopped baby spinach leaves
2 tablespoons crumbled feta cheese
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper

Preheat the broiler and spray a baking sheet with non-stick cooking spray.

In a small bowl, pour the Marsala wine over the diced dried apricots and cranberries, then set aside for 5-10 minutes.

In a medium frying pan over medium heat, saute the onions and garlic until the onions are translucent, about 6 minutes.

Combine the turkey with all other ingredients, including the apricots, cranberries, wine and the onion mixture in a large work bowl; try not to overmix the mixture, overmixing will make the meatballs tough and dry. Lightly form the mixture into 1-inch balls and place them on a baking sheet then put them under the broiler on a middle rack for about 15 minutes.  You should stay close to the oven while the meatballs are cooking since they could easily burn.  You may need to raise the meatballs to a higher rack at the end of the process to brown the tops and to ensure the meatballs are cooked through.