Sausage meatballs with pea pesto and spaghetti

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to gas 7, 220°C, fan 200°C and line a large baking sheet with nonstick baking paper. Squeeze the sausages from their skins and divide the meat into 20 small balls, each about the size of a walnut; spread out on the tray. Bake for 22-25 mins, turning halfway, until golden and cooked through.

Step 2

2 Meanwhile, boil the peas in a pan for 3 mins. Scoop out with a slotted spoon, reserving the water, then run under cold water to cool. Tip into a food processor with most of the basil, the lemon zest and juice, crushed garlic, olive oil and 50g salad cheese; season, then blitz to a fairly chunky mixture (don’t worry if it’s a bit thick, as it will loosen later).

Step 3

3 Cook the spaghetti to pack instructions in the pea pan. Drain, reserving 200ml cooking water, then return to the pan with the pesto and cooking water. Toss together over a low heat for 1-2 mins until warmed through and everything is coated in the pesto.

Step 4

4 Divide between 4 plates, then top with the sausage meatballs and crumble over the remaining cheese and basil to serve.