Turkey, courgette and herb meatball tagliatelle

Place the courgettes in a bowl and sprinkle over a good pinch of salt, mix well and set aside for a few mins. Place the turkey mince in another bowl, finely grate in ½ the garlic and the lemon zest. Add most of the herbs, crack in the egg and season with black pepper. Squeeze out the water from the courgettes and add them to the mix. Stir until combined then shape into 12 little balls, each about the size of a golf ball.

Brown the meatballs in a large, non-stick frying pan on medium-high heat with the olive oil for around 8 mins, carefully turning so they brown on all sides. Once browned, remove the meatballs from the pan, then slice and add the remaining garlic and cook for 1 min. Pour in the chicken stock and simmer for 5 mins, until the liquid is reduced by about half.

Stir the crème fraîche through the sauce and add the meatballs back into the pan. Simmer gently with the lid on for a further 5 mins or until the sauce is glossy and the meatballs are tender and cooked through.

Meanwhile, cook the tagliatelle according to pack instructions. Sprinkle more of the herbs and ½ the cheese into the sauce, add the lemon juice and a pinch of salt and black pepper, gently shaking the pan to bring everything together.

Drain the tagliatelle, reserving a little of the cooking water, and add the pasta into the sauce. Mix well over the heat, loosening with a splash of the pasta water, until everything is silky and coated. Serve up the tagliatelle, placing the meatballs on top. Finish with the remaining cheese and herbs.

If you have any leftovers, top the extra portions with grated cheese and bake in the oven for a cheesy meatball pasta bake.