Meatballs and Spaghetti with Pesto


500g cooked spaghetti
3 tbsp olive oil
3 tbsp Genoese Fresh Basil PESTO DRIZZLE
Ready to cook meatballs*
400g Tomato pasta sauce
1/4 cup parmesan cheese
Freshly ground black pepper
Fresh basil


Boil and drain pasta – stir through 1 tbsp of the Fresh Basil PESTO DRIZZLE..
Drizzle olive oil into a dish and bake the meatballs in moderate oven for 30 mins or until golden,
turning frequently.
Heat the Tomato pasta sauce through.
Heat the pasta through and serve, top with the cooked meatballs.
Pour over the Tomato pasta sauce then
drizzle over the remaining Fresh Basil PESTO DRIZZLE.
Garnish with fresh basil leaves and parmesan.

*You can make your own meatballs by mixing 500g beef mince with 1 egg, ¼ cup breadcrumbs, 1 small chopped onion, salt & pepper to taste. Roll into small balls and coat in flour.

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