Ingredients (serves 2)

• 160 gr linguine
• 1 large bunch of basil leaves
• 2 tbsp pine nuts
• 1/3 cup extra virgin olive oil
• 2 small garlic cloves
• 5 tbsp freshly grated Parmesan cheese
• 5 tbsp freshly grated pecorino romano cheese
• salt to taste

For the meatballs

• 200 gr minced veal
• 50 gr soft bread crumbs
• 1 egg, slightly beaten
• 1/2 teaspoon oregano
• 1/2 teaspoon crushed garlic
• salt & freshly ground black pepper
• 30 gr grated Parmesan cheese
• 1tbs olive oil

How to:

1. Place the minced veal in a large bowl, add the egg ,the bread crumbs, oregano, garlic and parmesan and season with salt and pepper. Mix everything together and knead the mixture so that it becomes smooth and sticky.
2. Wash your hands, rinse them under cold running water, then pick up small pieces of the mixture and roll them between the palms of your hands to make about 16 small balls.
3. Heat the oil in a large frying pan and cook the meatballs in batches until browned on all sides. Place them on a plate and set aside.
4. For the pesto, blend the garlic in a food processor then add the pine nuts and blend some more.
5. Add the basil and a pinch of salt and blend again.
6. Add the oil blend again (not too much).
7. When the pesto is smooth place it in a bowl and add the cheeses, stir gently.
8. Add the cooked pasta to the pesto, mix well and serve immediately with the veal meatballs on top.

Ingredients (serves 2)

• 4 spring onions, trimmed
• 2-3 small hot red chillies, de-seeded
• 500gr pork mince
• 2 garlic cloves, peeled
• 5cm fresh ginger, peeled and cut into thin slices
• 4 stems lemongrass, chopped roughly
• 2 tablespoons coriander leaes
• 1.7 litres  chicken stock
• 6 Kaffir lime leaves or zest of 1 lime
• 2 tablespoons thai fish sauce
• olive oil
• 200gr pak choi
• 1 red pepper, de-seeded and sliced
• 4 teaspoons fresh lime juice
• 150gr egg noodles, cooked
• salt and freshly ground black pepper

How to:

1. Put the spring onions, chillies pork, garlic and some salt into a food processor with half of the ginger and lemongrass. Add most of the coriander, keeping just a few leaves back as garnish. Whizz it all together for a minute or so until it is all well combined.
2. Put the chicken stock in a large saucepa an add the lime leaves or zest, fish sauce and the remaining ginger and lemongrass. Simmer for 15 minutes and then remove the ginger, lime leaves and lemongrass with a spoon.
3. To make the meatballs use your hands to form 30 balls from the pork mixture. Heat a large non stick frying pan to a medium temperature and add 2 tablespoons of olive oil. Cook the meatballs in 2 batches, turning them frequently as they cook.
4. Once all the meatballs are fried, stir fry the pak choi and red pepper in the pan.
5. To serve divide the cooked noodles between warmed soup bowls, add the stir fried vegetables, and then pour the soup and meatballs over.