Method

• 1.
  Mix chicken and tarragon in a bowl and roll into balls using 1½ tbs for each. Place on a tray and chill for 15 minutes to firm up.
• 2.
  Toss zucchini with 1 tsp salt flakes, place in a colander and set aside.
• 3.
  Bring a large saucepan of salted water to the boil. Add spaghetti and cook according to packet instructions, then drain.

• 4.
  Heat 2 tbs oil in a large frying pan over medium heat. Add meatballs and cook, turning regularly, for 4 minutes until browned, then add tomatoes and continue cooking for a further 5 minutes or until meatballs are cooked through and tomatoes are blistered. Lightly crush tomatoes with a fork to release juices, then add vinegar, tomato paste and butter, and cook for 2 minutes, stirring gently to combine.
• 5.
  Meanwhile, heat remaining ¼ cup (60ml) oil in a separate frying pan over mediumhigh heat. Add the sage leaves and cook for a minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel.
• 6.
  Toss spaghetti with zucchini, top with meatballs and sauce and scatter with sage, pine nuts, parmesan and herbs.