Spaghetti with fish balls

Ingredients:

• 450 g spaghetti
• 2 x 170g cans tuna in oil, drained
• 0.5 cups breadcrumbs
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp chopped fresh parsley
• 1 clove of garlic
• 1 large egg
• 1 tbsp. l. olive oil
• 0.5 cups of prepared pesto
• 1/4 cup heavy cream
• Zest and juice of 1 lemon

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Set aside 1/4 cup of the water and discard the rest.
2. Meanwhile, in a food processor, combine the tuna, breadcrumbs, Parmesan, parsley, garlic, egg, 0.5 teaspoon salt, and 1/4 teaspoon black pepper and beat until smooth. Form meatballs, scooping out 1 tablespoon of the fish mixture at a time.
3. Heat olive oil in a large nonstick skillet over medium heat. Fry the meatballs for about 2 minutes on each side, then remove and set aside. Add the pesto, cream, lemon zest and juice, reserved pasta water, and spaghetti to the skillet and stir to coat evenly. Add the meatballs and toss gently. Serve sprinkled with Parmesan cheese.