What’s for dinner? This time old question that is constantly being asked. Get ready to have the answer that will satisfy the whole family - pork meatballs in golden strings of slurpable spaghetti. Throw in a soft basil pesto and some veggies for a touch of green and you’ve now got a quick and easy answer to that pesky dinner question.
We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
leek
3 clove
garlic
1
courgette
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 packet
pork mince
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
olive oil
20 g
butter
(Contains Milk; )
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Trim and thinly slice leek. Finely chop garlic. Grate the courgette.
• Cook fettucinne in boiling water, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people). Drain and return fettuccine to the pan with a drizzle of olive oil.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!
• Meanwhile, combine pork mince, Aussie spice blend, half the grated Parmesan cheese and half the garlic in a medium bowl. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook leek and courgette, stirring, until softened, 4-5 minutes. • Add tomato paste and the remaining garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder, the butter and reserved pasta water and simmer until slightly thickened, 1-2 minutes.
• Remove from heat, then stir through basil pesto, cooked fettuccine and baby spinach leaves. Toss to combine and season to taste.
• Divide fettuccine with basil pesto sauce between bowls. Top with pork meatballs. • Garnish with remaining Parmesan cheese. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.