Herby Pork Meatballs & Pesto Risoni

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette, stirring, until softened, 5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add risoni, the water and chicken-style stock powder. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is ‘al dente’ and water has absorbed, 13-15 minutes. 

TIP: Add a splash of water if the risoni looks dry!
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs (see ingredients), the egg, thyme, salt and a pinch of pepper.
• Take heaped tablespoons of pork mixture and shape into small meatballs (5-6 per person). Transfer to a plate. 

TIP: Wet your hands to stop the mixture from sticking!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs until browned and cooked through, 8-10 minutes. 

• Once the risoni is done, remove pan from the heat, then stir in baby spinach leaves and plant-based basil pesto. Season to taste. 

TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.