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Spaghetti with bacon meatballs and rapini pesto
Preparation
30 min
Cooking time
30 min
Servings
4
Ingredients
- 454 g (1 lb) spaghetti
Meatballs:
- 454 g (1 lb) ground pork
- 225 g (1/2 lb) chopped bacon
- 125 ml (1/2 cup) bread crumbs
- 1 egg
- Salt and freshly ground pepper
Rapini pesto:
- 1 container rapin, washed and trimmed
- 250 ml (1 cup) roasted hazelnuts, coarsely chopped
- 125 ml (1/2 cup) grated Parmesan
- Juice of 1 lemon
- 180 ml (3/4 cup) olive oil
- Salt and freshly ground pepper
Preparation
- In a large bowl, combine the pork, bacon, bread crumbs and egg.
- Season with salt and pepper.
- Shape this mixture into 20 meatballs.
- Blanch the rapini in boiling salted water and drain well.
- In a food processor, purée half the rapini, half the hazelnuts and the Parmesan, lemon juice and olive oil.
- In a large non-stick skillet, brown the meatballs for 20 minutes over medium heat, stirring to assure even colour.
- Cook the pasta according to package directions.
- One minute before the pasta is done, add the other half of the rapini, reserving a bit for garnish.
- Drain.
- In a serving bowl, toss the pasta, pesto and meatballs.
- Season with salt and pepper.
- Sprinkle with Parmesan, and serve.
