- 500g best quality spaghetti
- 3 tablespoons extra virgin olive oil
- 4 large cloves garlic, finely sliced
- 1 red chilli, finely sliced
- 2 courgettes, coarsely grated
- A small handful of mint leaves, roughly torn
- Juice and zest of 1 lemon
- 2 balls of Toonsbridge burrata
- Sea salt and ground black pepper
For the meatballs:
- 1 pack fennel sausages
- 2 teaspoons ground fennel seeds
- For the polpette, using a scissors snip the skin of the sausages and squeeze out the meat before forming small 2cm balls. In a large frying pan over a medium high heat, cook the polpette with a little oil until browned on all sides. Just before they finish cooking, sprinkle with ground fennel seeds and then drain on a plate with kitchen paper. Keep warm in a low oven.
- Cook the spaghetti in a large pot of boiling salted water until al dente, approximately 10 minutes.
While the pasta cooks, heat a large frying pan over a medium high heat and add the oil before frying the garlic and chilli for 2-3 minutes until sizzling and the garlic is lightly golden. Add the cooked pasta, courgette, lemon juice and zest and season generously with salt and pepper. Toss until completely combined before stirring through the mint leaves.
- Serve the pasta on warm plates with the burrata whole or torn and plenty of polpette. Garnish with more mint leaves, lemon zest, a generous drizzle of olive oil and plenty of sea salt and freshly ground black pepper.
Click here for more from Donal Skehan.
In partnership with the National Dairy Council.
Donal Skehan is the Irish ambassador for 'Cheese. Your Way', the EU-funded programme that aims to educate consumers on the importance of including cheese in their everyday diets in a variety of traditional and contemporary ways.