Aglio e Olio Spaghetti with Chicken Pesto Meatballs (สปาเก็ตตี้พริกกระเทียมกับมีตบอลไก่เพสโต้)

1.Combine the pesto, breadcrumbs, beaten egg, salt, black pepper, and crushed dried chili flakes in a mixing bowl.

2.Add the ground chicken and grated Parmesan cheese. Gently fold together with a spatula until just combined. Avoid overmixing, as this can make the meatballs dense.

3.Divide the mixture into equal portions and shape into meatballs. Cook in an air fryer at 180°C for 12 minutes, or until cooked through.

4.Remove the meatballs from the air fryer and allow to rest for approximately 3 minutes before serving with the spaghetti.

5.Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve some of the pasta cooking water before draining.

6.Add the olive oil, sliced garlic, and anchovy fillet to a frying pan. Cook over medium-low heat until the garlic turns lightly golden and the anchovy dissolves into the oil. Add the crushed dried chili flakes and cook briefly until fragrant.

7.Add the reserved pasta cooking water and season with salt and black pepper. Add the cooked spaghetti and toss until the pasta is evenly coated with the sauce.

8.Transfer the spaghetti to serving plates and sprinkle with chopped parsley. Arrange the chicken pesto meatballs on top and serve immediately.