Put the dill, artichoke, garlic, red pepper flakes, walnuts, tofu and salt in a food processor and with the motor running, drizzle in the olive oil until the mixture is smooth and creamy.
In a skillet, heat 1 tsp olive oil and add the bell peppers, chopped in a one-inch dice. Cook about 5-7 minutes, stirring often, until it begins to just get tender and brown spots appear on the skin.
If using "meatballs," add them to the skillet along with the bell peppers.
Finally, drain the pasta and place in a large bowl. Add 1 cup of the pasta water, the cooked peppers, meatballs and pesto to the bowl and mix thoroughly but carefully. Garnish with chopped parsley and dill. Serve.