HERBY PORK MEATBALLS WITH PESTO SPAGHETTI

SERVES 6

2 cups mixed herb leaves (we used basil, flat-leaf parsley and mint), plus extra to serve

240ml extra virgin olive oil

3/4 cup (60g) finely grated parmesan (or other hard cheese such as pecorino or manchego), plus extra to serve

1/4 cup (40g) roasted nuts (we used

almonds)

1/4 cup (50g) baby capers, drained

2 long red or green chillies, seeds

removed, chopped

3 garlic cloves

Zest of 1 lemon, juice of 1/2, remainder

cut into wedges, to serve

500g pork mince

1 onion, coarsely grated, excess liquid

squeezed out

2 cups (140g) sourdough breadcrumbs 1 egg, lightly beaten

500g raw mixed green vegetables, chopped (we used broccoli, zucchini and frozen peas)

500g spaghetti

Place herbs, 1/3 cup (80ml) oil, parmesan, nuts, capers, chilli, garlic, lemon zest and juice in a food processor and whiz until finely chopped. Set aside half the mixture. Place remaining mixture in a bowl with the mince, onion, 1/2 cup (35g) breadcrumbs and egg. Season and combine well. With slightly wet hands, roll heaped tablespoons of the mince mixture into balls and chill for 20 minutes to firm.

Meanwhile, bring a large saucepan of salted water to the boil, add vegetables and cook for 5 minutes or until tender. Refresh in a bowl of iced water. Drain well and place in a food processor with the reserved herb mixture and 1/3 cup (80ml) oil, and whiz until finely chopped. Place in a large bowl and set aside.

Heat 1 tbs oil in a large saucepan over medium-high heat. Add meatballs and cook, stirring occasionally, for

6-8 minutes until evenly browned and cooked through. Set aside and keep warm.

Heat remaining ¼ cup (60ml) oil in a small frypan over medium heat. Add remaining 11/2 cups (105g) breadcrumbs and cook, stirring regularly, for 5 minutes or until crisp and golden. Season.

Cook spaghetti in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain, reserving 3/4 cup (180ml) cooking water. Add the spaghetti and reserved cooking water to a large bowl with the vegetable pesto, toss to coat and season to taste.

Divide among serving bowls and top with meatballs. Scatter with extra mixed herb leaves and extra grated parmesan. Serve with lemon wedges alongside.