150g 5% beef mince
75g of your favourite pasta
50g red pesto
1/2 clove garlic micro diced
1/2 red onion diced
1/2 stick celery finely sliced
2 springs of fresh thyme or 1/2 tsp dried
1 tbsp chopped walnuts
Sea salt and black pepper
Preheat oven to 180C
Combine beef, garlic, half of the onion and thyme in a bowl with a pinch of salt and 25g pesto and mix together.
Roll out your meatballs into 1” balls, placing them onto a roasting tray. Add to the oven for 16-18 minutes turning halfway. Alternatively you can make them smaller and cook in a non-stick pan on low for 6-8 minutes a side using a lid.
Bring salted water to the boil and add your pasta, cook according to pack instructions. Drain and add to a bowl with the remaining onion, walnuts, celery, black pepper and pesto.
Remove the balls from the oven adding any juice to the pasta. Toss together and serve with crisp salad greens.
P: 42 C: 56 F: 22