Linguine with turkey meatballs and roasted peppers
Linguine with turkey meatballs and roasted peppersSubscribe to Sainsbury's magazine
- 150g dried linguine
- 50g streaky bacon, finely chopped
- 250g lean thigh turkey mince
- 2 pinches of crushed dried chilli
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 2 roasted peppers from a jar, sliced
- 100g spinach
- zest of 1 lemon, optional
Make the meatballs a few hours ahead; chill.
For the pasta, bring a large pan of salted water to the boil. In a bowl, mix together the bacon, mince, chilli, fennel seeds and a pinch of salt. Form into 16 small balls.
In a large nonstick frying pan, fry the meatballs in half the oil, in batches, for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine to pack instructions.
Drain the pasta, return to the pan and toss over a low heat with the rest of the oil, the peppers, spinach, lemon zest (if using) and some seasoning. Mix with the meatballs and divide between two warm bowls.
How to plate up pasta