Pork & Red Pesto Meatballs

In a medium bowl, combine the pork mince, fine breadcrumbs, red pesto and a pinch of salt. Using damp hands, take a heaped spoonful of the pork mixture and gently shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person.

Add the fettuccine to the boiling water and cook until ‘al dente’, 9 minutes. While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork meatballs and cook until browned, 5-6 minutes (the meatballs will continue cooking in step 5). Transfer to a plate. Once the pasta is cooked, reserve some pasta water (½ cup for 2 people / 1 cup for 4 people), then drain and return to the saucepan. Drizzle with olive oil to prevent sticking.

Return the large frying pan to a medium-high heat. If needed, add a drizzle of olive oil. Cook the zucchini, tossing, until lightly browned, 2-3 minutes. Add the carrot, garlic and tomato paste and cook until fragrant, 1 minute. Add the passata, reserved pasta water, garlic & herb seasoning, beef-style stock powder and brown sugar, then bring to a simmer, 1-2 minutes.

Add the meatballs to the sauce, then cover with a lid or foil. Reduce the heat to medium, then simmer until the meatballs are cooked through, 6-7 minutes. Remove the frying pan from the heat. Add the baby spinach leaves, butter and fettuccine, tossing until well combined. Add salt and pepper to taste.

TIP: Add a dash of water to loosen the sauce if needed!