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

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 tsp red pepper
250 g skinless chicken breast fillets
350

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

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Pesto Pasta with Chicken and Pork Meatballs

Ingredients

Method

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