zoom Roasted meatball tagliatelle with truffle & artichoke pesto

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    Roasted meatball tagliatelle with truffle & artichoke pesto

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    Roasted meatball tagliatelle with truffle & artichoke pesto

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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.

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