1 box orecchiette pasta, cooked al dente

1 lb Parmesan cheese
2 cups white wine
1/4 cup flour
2 lbs turkey, ground
2 lbs pork, ground
Oregano, chopped
Parsley, chopped
1/4 cup garlic, minced
1/4 cup onion, minced
3 eggs, beaten

1T olive oil
1T chili flakes
Salt and pepper

1/2 cup baby carrots, peeled
1 cauliflower head, small florets
1 can artichokes, or 8 fresh cooked down and dehearted

1 bag fresh spinach
1/4 cup almonds

Cook pasta until al dente.

In a bowl, mix next ten ingredients. Roll into small balls. Heat a sauté pan on medium-high. Add one tablespoon of 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 head and artichokes.

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

Assemble all ingredients over low-medium heat.