spaghetti and …..

This is a delicious, lighter, summertime-appropriate version of spaghetti and meatballs.

Served at room temperature, it’s actually refreshing instead of hearty and heavy like your winter-warming version.

Pesto Spaghetti  with Baked Chicken Meatballs

Chicken Meatballs

3 thin slices of Chibatta or other Italian bread, torn into small pieces (about 1  1/2 cups)
1/3 cup milk
4 ounces sliced pancetta, finely chopped
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and minced
2 tablespoons olive oil, divided
1 egg
1 pound ground chicken or turkey
3 tablespoons tomato paste, divided
3 tablespoons minced Italian parsley

Pesto Spaghetti

1 pound spaghetti
2 cups fresh basil leaves
4 garlic cloves, peeled
1/2 teaspoon salt
1 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts or walnuts
1 1/4 cups olive oil
2 ripe tomatoes, diced
Shaved Parmesan cheese, as desired

Meatballs: Preheat the oven to 400 degrees.  Line a sheet pan with foil.  Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes.  Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 2 tablespoons tomato paste, pancetta mixture, bread, and parsley.  Form into 12 meatballs and arrange on the prepared sheet pan.

Stir together the remaining tablespoon of tomato paste and the remaining tablespoon of olive oil and brush over the meatballs. Then bake in preheated oven until meatballs are just cooked through, 20 to 25 minutes.

Pesto Spaghetti: Bring a large pot of water to a boil, add 1 tablespoon of salt and cook spaghetti until al dente. Drain, rinse, and set aside.

Meanwhile make a pesto sauce, in a food processor or blender; puree basil, garlic, salt, Parmesan cheese, and nuts. With the motor running, add olive oil through the feed tube until incorporated. Pour basil pesto into a large serving bowl.

Drain pasta and add to a large serving bowl, toss with pesto, to coat. Top with baked meatballs, diced tomatoes, and Parmesan shavings, and serve warm or at room temperature.

Serve 8