Pappardelle with Artichoke Chickpea Meatballs

Name: Pappardelle with Artichoke Chickpea Meatballs
Ingredients: For the meatballs:; 15 ounces can of chickpeas, drained & rinsed; 14 ounces can of large artichoke hearts, drained & rinsed; 1/2 cup panko bread crumbs; 1/4 cup vital wheat gluten; 2 tablespoons olive oil; 1 tablespoon white miso; 1 tablespoon nutritional yeast; 2 cloves garlic, peeled; zest & juice of one small lemon; 6-8 leaves of fresh basil; 2 teaspoons poultry seasoning; 1 teaspoon oregano; 1/2 teaspoon thyme; 1/4 teaspoon black pepper; 1/4 teaspoon red chili flake; 1/4 teaspoon salt; For the pasta:; 1 medium tomato, diced; 1 shallot, minced; 1 teaspoon olive oil; 1 cup pesto sauce, homemade or store-bought; 4 servings dry pappardelle or other pasta (according to package serving sizes)