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
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.