Pesto Meatballs With Spaghetti

Ingredients

• 500 g pork mince
• 1 egg, beaten
• 40 g panko breadcrumbs
• 2 tbsp olive oil
• 3 tbsp green pesto, jarred
• 40 g Parmesan, finely grated, plus extra to serve
• 1 x 400g tin chopped tomatoes
• 4 cloves garlic, finely sliced
• 1 tsp chilli flakes
• 350 g spaghetti
• 20 g fresh basil, torn
• ciabatta, to serve
• crisp green salad, to serve

Method

1. Mix the pork mince with the cooked red lentils, pesto, Parmesan, egg, panko, salt and plenty of black pepper. Combine until just bound — don't overwork it or the meatballs will go tight. Roll into about 20 balls.
2. Cook the spaghetti in well-salted boiling water until al dente. Reserve a big mugful of pasta water before draining.
3. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Brown the meatballs in batches for 3–4 minutes, turning, until deeply golden all over. Remove and set aside.
4. Add the remaining oil to the pan. Tip in the garlic and chilli flakes and cook for 1 minute, until fragrant but not coloured. Pour in the chopped tomatoes, season well and simmer for 5 minutes until glossy.
5. Return the meatballs to the sauce, cover and cook for 5 minutes until cooked through and the sauce clings.
6. Toss the spaghetti through the sauce with a splash of pasta water until everything is slick and coated. Scatter with torn basil and a generous shower of Parmesan.