Cook the spaghetti according to the packet instructions.

Cut the pepper into rings.

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.

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

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.

Mix with the pasta and spoon onto plates.