- 500g lean pork mince
- 1 apple, grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tbsp oil
- 250g-300g wholemeal spaghetti (for children, use white spaghetti as wholemeal can be too filling)
- 200g baby spinach, plus extra to serve
- 1 ripe avocado, stoned and peeled, plus extra to serve
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- small bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 100g frozen peas
- 25g parmesan, grated, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.
Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.
Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.