Green pasta pesto with balls

For 4 persons

• This dish can be served both with Penne Tricolore as with Fusilli be served

For the meatballs:

• 400 to 450 g minced chicken

For the pasta sauce:

• 1 onion
• 1 to 2 cloves of garlic
• 1 small broccoli
• 50 g peeled pistachios
• 1 handful of young spinach
• 1 handful of fresh basil leaves
• juice of 1/2 lemon
• 1 tbsp edelgist flakes (optional)
• pepper, salt & nutmeg
• 30 ml olive oil
• 50 ml vegetable milk
• 200 ml chicken or vegetable stock

Make small balls of the minced meat. Fry them until golden brown in a pan with some fat.

Cook the pasta in lightly salted, boiling water for 5 minutes. Then rinse briefly and set aside. Keep a few florets of broccoli aside for garnish.

Steam or blanch the broccoli florets together with the onion until al dente. Blanch the garlic cloves as well if you don't like raw garlic.

Blend the steamed broccoli, onion, garlic, pistachios, spinach, basil together with the juice of 1/2 lemon, some vegetable milk, olive oil , noble yeast flakes (optional) until smooth. Add some stock until you get the desired thickness for the pesto sauce.

Warm the pesto sauce in a pan, add the pasta. Also add the rest of the broccoli and a few spinach and basil leaves. Serve hot with some chicken balls and finish with a few drops of olive oil.

Enjoy!

Tip: Instead of chicken or vegetable stock, you can also use the cooking liquid from the broccoli.