Creamy Rocket& Basil Pesto Spaghetti with Gruyère Chicken Meatballs

Rocket & Basil Pesto

1. 1

   Add all pesto ingredients to a mini food processor and blend for about one minute, scraping down the sides, until smooth. Set aside.

Meatballs & Spaghetti

2. 2

   Season grated courgettes with 1 tsp fine salt, let sit 10 minutes, then squeeze out excess liquid.

3. 3

   Mix courgettes with chicken mince, shallot, half the garlic, Gruyère, breadcrumbs, and mustard; form into meatballs.

4. 4

   Cook meatballs in a skillet over medium heat until browned and cooked through, about 8‑10 minutes.

5. 5

   Cook spaghetti according to package directions, then combine with the pesto and sour cream to make a creamy sauce.

6. 6

   Toss the meatballs with the sauce, garnish with extra herbs and Parmesan, and serve.

Main method

7. 7

   Prepare the pesto: place the packed rocket, packed basil leaves, packed dill, toasted pine nuts, 35 g finely grated Parmesan, a small amount of lemon zest, lemon juice, extra‑virgin olive oil, and 0.25 tsp fine salt in a mini food processor; blend for about one minute, scraping down the sides as needed, until a smooth sauce forms. Set aside.

8. 8

   Season the coarsely grated courgettes with 1 tsp fine salt, toss, and let them sit for 10 minutes to draw out moisture.

9. 9

   After 10 minutes, transfer the courgettes to a clean kitchen towel, twist and squeeze firmly to remove excess liquid.

10. 10

    In a large bowl combine the drained courgettes, 600 g free‑range chicken thigh mince, the very finely diced shallot, half of the minced garlic (2 cloves), the 75 g finely grated Gruyère, 0.33 cup panko breadcrumbs, and Dijon mustard; mix until just combined and shape into evenly sized meatballs.

11. 11

    Heat a skillet over medium heat, add a drizzle of oil if needed, and cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 8‑10 minutes; the Gruyère will melt into the meat.

12. 12

    While the meatballs finish cooking, bring a pot of salted water to a boil, add the dried spaghetti, and cook according to the package instructions until al dente; reserve a cup of pasta water, then drain.

13. 13

    Return the cooked spaghetti to the pot, stir in the prepared pesto and the 125 g full‑fat sour cream, adding a splash of reserved pasta water if the sauce needs loosening; mix until the pasta is evenly coated and the sauce is creamy.

14. 14

    Add the cooked meatballs to the pesto‑coated spaghetti, toss gently to combine, and garnish with the remaining finely grated Parmesan, extra rocket, basil, and dill leaves. Serve immediately.