1

Cook the spaghetti according to the packet instructions.

2

Cut the pointed pepper into rings.

3

Coarsely chop the garlic and basil. Add to a measuring cup with the rocket and extra virgin olive oil and puree to make a coarse pesto. Season to taste with salt and pepper.

4

Drain the pasta and mix evenly with the rocket pesto. Fold in the spinach; the heat of the pasta will make it wilt.

5

Heat a tablespoon of olive oil in a frying pan and fry the meatballs with the pointed pepper for five minutes until brown and done.

6

Mix with the pasta and spoon onto plates.