Meatballs With Tomato-Pesto Tagliatelle

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   1.

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   Preheat the oven to 200C/ fan180C/gas 6.

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   Line a large baking tray with baking paper.

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   2.

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   Put the pine nuts into a dry, non-stick pan and toast over a high heat for 1-2 minutes, tossing continuously, until golden brown.

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   Spill onto a chopping board and leave to cool slightly.

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   Chop roughly and set aside.

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   3.

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   Put the mince in a large bowl and season well.

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    Add the pine nuts, garlic, shallots and basil.

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    Use your hands to squeeze the mixture together, then roll into about 24 walnut-sized balls.

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    Place on the lined tray and bake for 15 minutes, until cooked through.

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    4.

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    Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions.

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    Drain, reserving some of the liquid.

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    Return the pasta to the pan and stir in the pesto and a little of the reserved liquid.

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    Season, toss the meatballs into the pasta and serve.

* Per serving · 4 servings · Values may vary.