Ingredients

The following ingredients have 4 Servings
  • 700g minced chicken
  • 2 tbs finely chopped tarragon leaves
  • 2 large zucchini, cut into julienne (we used a julienne peeler)
  • 300g spaghetti
  • 100ml extra virgin olive oil
  • 250g cherry tomatoes
  • 2 tbs red wine vinegar
  • 2 tbs tomato paste
  • 30g unsalted butter
  • ¼ cup sage leaves
  • Toasted pine nuts plus finely grated parmesan, to serve

Instruction

  • Mix chicken and tarragon in a bowl and roll into balls using 1½ tbs for each. Place on a tray and chill for 15 minutes to firm up.
  • Toss zucchini with 1 tsp salt flakes, place in a colander and set aside.
  • Bring a large saucepan of salted water to the boil. Add spaghetti and cook according to packet instructions, then drain.
  • Heat 2 tbs oil in a large frying pan over medium heat. Add meatballs and cook, turning regularly, for 4 minutes until browned, then add tomatoes and continue cooking for a further 5 minutes or until meatballs are cooked through and tomatoes are blistered. Lightly crush tomatoes with a fork to release juices, then add vinegar, tomato paste and butter, and cook for 2 minutes, stirring gently to combine.
  • Meanwhile, heat remaining ¼ cup (60ml) oil in a separate frying pan over mediumhigh heat. Add the sage leaves and cook for a minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel.
  • Toss spaghetti with zucchini, top with meatballs and sauce and scatter with sage, pine nuts, parmesan and herbs.