Pesto Pasta with Chicken and Pork Meatballs

Name: Pesto Pasta with Chicken and Pork Meatballs
Yield: Serves 6
Ingredients: 1 large red pepper; 250 g skinless chicken breast fillets; 350 g lean pork mince; 2–3 large garlic cloves, finely chopped; a handful of basil leaves, finely chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp olive oil; butter, for frying; 50 g pine kernels; 400 g spaghetti or tagliatelle; 400 g spaghetti or tagliatelle; 1 tbsp extra virgin olive oil; 2 rounded tbsp green pesto; freshly grated Parmesan, for serving

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

Despite all my years of cooking meatballs none of my family or close friends seem to tire of them. But such are the possibilities for variation that I hardly ever make exactly the same meatballs twice; these are a recent addition to my very long list.

Ingredients

1 large red pepper
250 g skinless chicken breast fillets
350 g

Main course

Method

Heat the grill to its highest setting. Cut the pepper in half lengthways, remove the seeds and stem and lay the halves, skin side up, on a large piece of foil very close to the top of the grill. When the pepper has blackened all over, enclose in the foil and leave to cool. When cool enough to handle, peel and discard the skin and finely chop the flesh. Place the chicken fillets in a food proces