Pork Meatball & Pesto Risoni

Place the peeled & chopped pumpkin and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.

While the veggies are roasting, combine the pork mince, fine breadcrumbs, egg, dried oregano, the salt and 1/2 the garlic in a medium bowl. Season with pepper. Using damp hands, shape a heaped spoonful of the pork mixture into a meatball. Place on a plate and repeat with the remaining mixture. The mixture should make 5-6 meatballs per person.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the pan is hot, cook the meatballs, turning occasionally, for 5-6 minutes or until browned (they will continue cooking in step 5). Transfer to a plate. Cook the onion, stirring, until softened, 4 minutes. Add a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute.

Add the risoni (see ingredients) and tomato paste to the pan and stir to combine. Return the meatballs, then add the water and chicken stock pot. Bring to the boil, cover with a lid or foil, reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente', 12-15 minutes. Add the butter and stir until melted, 1 minute. Add the spinach, roast veggies and basil pesto. Stir to combine and season to taste.