Linguine 'con Polpetti' (with Meatballs)
- Cook meatballs according to package directions.
- Meanwhile, cook linguine in a large saucepan of boiling salted water until al dente. Drain well.
- Toss the hot meatballs and cooked linguini with the tapenade and oil in a large bowl.
- Gently mix in the spinach and basil. Garnish with goat cheese.