Method:​

​

For the meatballs
In a bowl, put the crumbs and milk and mix to soak. Add the minced meat, the egg and season with salt and pepper. Knead well with hands until the mixture is smooth and shape into meatballs. Put enough olive oil in a non-stick pan to heat up. Fry the meatballs a few at a time and transfer them to a plate lined with kitchen paper to drain. Keep them aside, covered with a plate to keep them warm.

For the pesto:
Put all the ingredients in a food processor and puree until creamy.

For the spaghetti:
In a pot of boiling salted water, add the spaghetti and cook until al dente. Reserve 100 ml of the boiling water, drain and transfer to a bowl. Add the pesto, the reserved boiling water and the toasted pine nuts. Mix well and add the meatballs.

Serve immediately with some fresh basil.