Method

• 1.
  Place herbs, 1/3 cup (80ml) oil, parmesan, nuts, capers, chilli, garlic, lemon zest and juice in a food processor and whiz until finely chopped. Set aside half the mixture. Place remaining mixture in a bowl with the mince, onion, 1/2 cup (35g) breadcrumbs and egg. Season and combine well. With slightly wet hands, roll heaped table- spoons of the mince mixture into balls and chill for 20 minutes to firm.
• 2.
  Meanwhile, bring a large saucepan of salted water to the boil, add vegetables and cook for 5 minutes or until tender. Refresh in a bowl of iced water. Drain well and place in a food processor with the reserved herb mixture and 1/3 cup (80ml) oil, and whiz until finely chopped. Place in a large bowl and set aside.
• 3.
  Heat 1 tbs oil in a large saucepan over medium-high heat. Add meatballs and cook, stirring occasionally, for 6-8 minutes until evenly browned and cooked through. Set aside and keep warm.
• 4.
  Heat 1 tbs oil in a large saucepan over medium-high heat. Add meatballs and cook, stirring occasionally, for 6-8 minutes until evenly browned and cooked through. Set aside and keep warm.H eat remaining ¼ cup (60ml) oil in a small frypan over medium heat. Add remaining 1 1/2 cups (105g) breadcrumbs and cook, stirring regularly, for 5 minutes or until crisp and golden. Season.
• 5.
  Cook spaghetti in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain, reserving 3/4 cup (180ml) cooking water. Add the spaghetti and reserved cooking water to a large bowl with the vegetable pesto, toss to coat and season to taste.
• 6.
  Divide among serving bowls and top with meatballs. Scatter with extra mixed herb leaves and extra grated parmesan. Serve with lemon wedges alongside.