This classic Italian dish combines delicious meatballs with a rustic pesto sauce and pasta cooked to perfection.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 12 minutes
    • Italian

    Chef's Tip

    Best served al dente

    Meatballs with Pasta in a Pesto Sauce

    Recipe Information

    Ingredients
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    3 tbsp Solesta Olive Oil

    1 medium Onion, peeled and finely chopped

    2 small or 1 large clove Garlic, crushed

    500g Scottish Beef Mince

    Handful of fresh Basil Leaves, roughly torn, plus some for garnish

    Freshly ground Salt and Black Pepper

    400g Cucina Pasta (e.g. Penne)

    1 jar Specially Selected Pesto Genovese

    Method

    Heat 1 tbsp olive oil and gently sauté the onion until soft but not coloured.

    Add the crushed garlic and cook for a further minute.

    Allow to cool then add to the minced beef along with the basil and seasoning and mix well.

    Roll the mixture into small balls about the size of a walnut.

    Heat the remaining oil in a large frying pan and cook the meatballs over a medium heat, turning to brown evenly until cooked through.

    Drain on kitchen paper.

    Meanwhile, cook your pasta in a large pan of lightly salted, boiling water until just tender, around 8-10 minutes.

    Drain the pasta and return to the pan.

    Add the pesto sauce along with the meatballs and cook over a low heat for a few minutes until piping hot.

    Scatter over the basil leaves and serve.

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