300g lean pork mince
1 tsp ground cumin
1/2 tsp fennel ground
200g whole-wheat pasta of your choice
1 red pepper sliced
1 yellow pepper sliced
3 spring onions
250g bag of spinach
50g of Parmesan cheese grated
100ml vegetable stock
Handful of basil plus a couple of sprigs to decorate
125g reduced fat mozzarella halved then sliced
Preheat your oven to 180 degrees
Mix pork mince with the cumin, fennel and a generous twist of black pepper and salt. Take a tbsp of the mix and roll into small balls.
Pop your spring onions, Parmesan, spinach, veg stock, 1 tbsp olive oil and basil into a blender, pulse until nice and smooth.
Heat 1 tbsp of olive oil in a frying pan and fry your meatballs for 5 minutes, add your pepper strips and continue cooking for a further 5 minutes.
While your balls are cooking ( BLIMEY), boil the pasta according to the packet instructions.
Drain but reserve a cup of the cooking water.
Pop your cooked pasta, meatballs, peppers into an ovenproof dish and stir through the pesto thoroughly, loosen with some of the reserved pasta cooking water if it’s too thick.
Top with the mozzarella slices and bake for 20 minutes.
Divide into 2 and Scatter on basil leaves.
WHAT A BALLSY DISH THAT IS!