2 tbsp basil leaves, finely chopped + extra leaves to garnish
2 cloves garlic, crushed
50gm (1⁄4 cup) pine nuts, toasted
80gm baby rocket leaves
40gm (1⁄2cup) parmesan, finely grated + extra, shaved, to serve Zest and juice of 1 lemon
125ml (1⁄2 cup) olive oil
400gm tagliatelle pasta
Mixed salad leaves, to serve
Combine chicken mince, onion and basil in a large bowl. Season and roll table- spoons into balls. Repeat to make 20 balls.
For pesto - In a food processor place the garlic, pine nuts, rocket, parmesan, lemon zest and juice. Season and process until a paste forms. With the motor run- ning, gradually add olive oil until combined.
Spray a large non-stick frying pan with oil. Heat to medium and cook meatballs for 4 to 5 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil
Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook according to packet instructions. Drain and place in a large bowl. Add meatballs and pesto and toss to combine well.
Top pasta with basil leaves and extra parmesan. Serve with mixed salad leaves.
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