Spaghetti with parsley pesto and meatballs wrapped in prosciutto

Name: Spaghetti with parsley pesto and meatballs wrapped in prosciutto
Total time: 30 min

Cook 30 mins 4 people

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.

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ingredients

400 g pork mince (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 grated cheddar and maasdam cheese
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 cabbages
50 g grated cheddar and maasdam cheese

Garnish

freshly ground pepper

preparation

Preparation

1. Combine the minced meat with salt and pepper.

2. Make 16 meatballs.

3. Cut the prosciutto slices into 16 pieces and wrap a piece around each meatball.

4. 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).

5. Finish on the grill setting until the meatballs are slightly golden (1-2 min.).

Parsley pesto

6. Combine and blend all the ingredients for the pesto in a mini-blender.

7. Bring plenty of salted water to a boil in a large pot.

8. 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.

9. Add the cabbage to the boiling water, stir, then drain in a colander.

10. Combine the spaghetti and vegetables with the parsley pesto and place in a large serving dish.

11. Top with the meatballs and sprinkle with cheese and freshly ground pepper. Serve immediately.