Basil Pesto Spaghetti with Meatballs

Said to have originated in a convent among the hills of Genoa, Pra when one of the monks of the monastery gathered the aromatic grass, basil, and pounded it with garlic and pine nuts. And hence, it was named pesto after the Genovese verb, pestâ - "to pound".

Basil Pesto Spaghetti with MelCo Food's Meatballs is a rich medley of flavours, combining bright and fresh basil, smooth and nutty parmesan, mellow and sweet garlic, and deep and beefy meatballs.

Perfect for lunch or dinner!

Prep Time: 15 mins

Total Time: 45 mins

Servings: 4

Equipment

• Food processor
  
• 1 large frying pan
  
• 1 oven
  

• 1 medium sized stock pot
  
• 1 colander
  
• 1 rubber spatula
  

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Ingredients

For Pesto

• 2 cups fresh basil leaves (about 2 bunches)
  
• 1/2 cup grated parmesan
  
• 1/2 cup extra virgin olive oil
  
• 1/3 cup pine nuts
  
• 3 cloves garlic
  
• Salt and cracked black pepper to taste
  

For Pasta

• 500g MelCo Food's Meatballs
  
• 500g spaghetti
  
• 1 diced onion
  
• 1 tbs extra virgin olive oil
  

To Serve

• Extra virgin olive oil, shaved parmesan, and basil to garnish
  

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Method

For Pesto

1. Place basil and pine nuts into the food processor and pulse until fine
   
2. Add garlic and parmesan and pulse. Stopping occasionally to scrape down the sides with a rubber spatula. Once all is well-combined set processor to a medium speed.
   
3. Whilst running, slowly add the olive oil in a steady stream. The oil must be slowly added in order to allow the oil to emulsify and combine with the other added ingredients. Remember to stop occasionally to scrape down the sides of the food processor.
   

For Pasta

1. Preheat oven to 180°C on the fan-forced setting, with a wire rack on the centre rails.
   
2. Fill a medium pot with water and bring to a boil.
   
3. Line an oven safe tray with baking paper and fill with MelCo Food's Meatballs. Once the oven is pre-heated, bake meatballs for 14 minutes, turning every 7 minutes.
   
4. While meatballs are cooking, add spaghetti to the pot of boiling water. Boil for 8 minutes, or until al dente, remove pot from the boil and reserve a cup of cooking water to the side. Drain the spaghetti in a colander.
   
5. Remove meatballs from the oven and cover with aluminium foil to keep warm.
   
6. Heat a large saucepan on medium heat with 1tbs of extra virgin olive oil. Fry diced onion until golden brown.
   
7. Add meatballs, spaghetti, pesto, and cooking water to frying pan. Mix well and reduce for 4-6 minutes.
   

To Serve

1. Serve with shaved parmesan, fresh basil, and a drizzle of olive oil. Enjoy!