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Roasted meatball tagliatelle with truffle & artichoke pesto
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Serves: 4
1 tbsp olive oil
400g pack 24 Waitrose
Aberdeen Angus Beef Meatballs
300g cherry tomatoes
250g pack Giuseppe Cocco Tagliatelle
2 cloves garlic, finely chopped
280g jar Cooks’ Ingredients Chargrilled Peppers, drained well and cut into thin strips
3 tbsp Belazu Truffle & Artichoke Pesto
Handful fresh basil leaves
1. Preheat the oven to 180ºC, gas mark 4. Place the olive oil, meatballs and cherry tomatoes in a shallow roasting tin and roast for 20 minutes until the meatballs are starting to brown and the tomatoes
have softened.
2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving a cupful of the cooking water (about 200ml). Return the pasta to the pan.
3. Add the garlic and peppers to the roasting tin with the meatballs, mix well and roast for 5 minutes more.
4. Tip the cooked meatballs and peppers into the pan with the pasta, along with the pasta water and the truffle and artichoke pesto. Toss everything together, then spoon into 4 bowls and scatter with fresh basil leaves.
Typical values per serving:
Energy |
2,378kJ 568kcals |
---|---|
Fat | 27g |
Saturated Fat | 7.2g |
Carbohydrate | 50g |
Sugars | 6.4g |
Protein | 28g |
Salt | 1.8g |
Fibre | 4.8g |
This recipe was first published in Tue Sep 08 12:03:06 BST 2020.
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