Sausage meatballs with pea pesto and spaghetti recipe

1. Preheat the oven to gas 7, 220°C, fan 200°C and line a large baking sheet with nonstick baking paper. Squeeze the sausages from their skins and divide the meat into 20 small balls, each about the size of a walnut; spread out on the tray. Bake for 22-25 mins, turning halfway, until golden and cooked through.
2. Meanwhile, boil the peas in a pan for 3 mins. Scoop out with a slotted spoon, reserving the water, then run under cold water to cool. Tip into a food processor with most of the basil, the lemon zest and juice, crushed garlic, olive oil and 50g salad cheese; season, then blitz to a fairly chunky mixture (don’t worry if it’s a bit thick, as it will loosen later).
3. Cook the spaghetti to pack instructions in the pea pan. Drain, reserving 200ml cooking water, then return to the pan with the pesto and cooking water. Toss together over a low heat for 1-2 mins until warmed through and everything is coated in the pesto.
4. Divide between 4 plates, then top with the sausage meatballs and crumble over the remaining cheese and basil to serve.

Freezing and defrosting guidelines

Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.