To make the Chicken Meatballs:

1. Place the mince, breadcrumbs, eggs, parmesan, garlic, salt and pepper into a large bowl and mix thoroughly to combine.
2. Take 2 heaped tablespoons of mince and roll into rounds.
3. Heat a little olive oil in a fry pan over medium-high heat.  Add meatballs and cook 6-8 minutes, stirring occasionally or until the meatballs are golden and cooked through.  Set aside.

To make the Basil Pistachio Pesto:

1. Place the basil, baby spinach, garlic, pistachios, parmesan, lemon juice and zest into the bowl of a food processor.  Blitz for 1-2 minutes or until finely chopped.
2. With the motor running, slowly add the olive oil and continue blitzing until thoroughly combined (scraping down the sides of the bowl as necessary).

To Serve:

1. Pour the pesto over the cooked spaghetti with a splash of the reserved pasta water and toss to combine.
2. Top spaghetti with cooked meatballs, fresh basil leaves and a grating of parmesan cheese.  Enjoy x