Cherry Tomato, Zucchini And Meatball Pasta

Bring a large saucepan of salted water to the boil for cooking the pasta. Meanwhile, heat 1 teaspoon of oil in a medium frypan over medium heat. Add meatballs and cook, turning occasionally, for 8–9 minutes or until golden brown.

Add pasta to boiling salted water and cook for 9 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water. While the pasta is cooking, continue with step 3.

Thinly slice zucchini into rounds. Once meatballs have browned, add zucchini and cook, stirring, for 2 minutes or until starting to soften.

Peel and crush garlic. Add garlic and cherry tomatoes to pan and cook, squashing tomatoes with the back of a wooden spoon to release their juices, for 1–2 minutes. Add pesto and reserved pasta cooking water, bring to a simmer and cook for 1–2 minutes or until reduced slightly. Season with salt and pepper.

Pick basil leaves from their stems and add to sauce with pasta and most of the parmesan. Mix to coat pasta until warmed through.

Place remaining olive oil, red wine vinegar and rocket in a bowl with salt and pepper and toss to combine. Divide pasta between bowls and sprinkle with remaining parmesan. Serve pasta with rocket salad.