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Spaghetti with parsley pesto and meatballs wrapped in prosciutto

Spaghetti with parsley pesto and meatballs wrapped in prosciutto

Rich and oh-so simple – our recipe for Spaghetti with parsley pesto and meatballs wrapped in prosciutto is a treasured classic, and for good reason! Decadent from gratin cheese and minced pork, its seduces with unique flavours that nestle against each other in a unique marriage of gentle flavours.

30 min 4 persons
Garlic/Onionish Starchy

ingredients

  • 400 g minced pork (approx. 6 % fat)
  • ¾ tsp coarse salt
  • freshly ground pepper
  • 4 slices prosciutto

Parsley pesto

  • ½ l leaves from flat leaf parsley
  • 1 tbsp fresh sage leaves
  • 25 g Castello® Tickler Mature Cheddar, grated
  • 1 tbsp olive oil
  • 1 tbsp water
  • ½ tsp coarse salt
  • 3 l water
  • 1 tbsp coarse salt
  • 300 g dried wholewheat spaghetti
  • 400 g broccoli in florets
  • 300 g chopped cabbage
  • 50 g Castello® Tickler Mature Cheddar, grated

Garnish

  • freshly ground pepper

preparation

Combine the minced meat with salt and pepper. Make 16 meatballs. Cut the prosciutto slices into 16 pieces and wrap a piece around each meatball. Place the meatballs on a baking sheet lined with aluminium foil and bake on the top rack approx. 10 min. at 200°C (conventional oven). Finish on the grill setting until the meatballs are slightly golden (1-2 min.).

Chop all the ingredients in a mini-chopper.

Bring plenty of salted water to a boil in a large pot. Cook the spaghetti for approx. 9 min., then add the broccoli and cook for another 3 min. until the spaghetti and broccoli are just tender, but not too soft. Add the cabbage to the boiling water, stir, then drain in a colander. Combine the spaghetti and vegetables with the parsley pesto and place in a large serving dish. Top with the meatballs and sprinkle with cheese and freshly ground pepper. Serve immediately.