Photograph: Dan Jones
- 150 g dried linguine
- 50 g streaky bacon, finely chopped
- 250 g lean thigh turkey mince
- 2 pinches of crushed dried chilli
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 2 roasted peppers from a jar, sliced
- 100 g spinach
- zest of 1 lemon (optional)
For the pasta, bring a large pan of salted water to the boil. In a bowl, mix together the bacon, mince, chilli, fennel seeds and a pinch of salt. Form into 16 small balls.
In a large nonstick frying pan, fry the meatballs in half the oil, in batches, for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine to pack instructions.
Drain the pasta, return to the pan and toss over a low heat with the rest of the oil, the peppers, spinach, lemon zest (if using) and some seasoning. Mix with the meatballs and divide between two warm bowls.
Get ahead: make the meatballs a few hours ahead; chill.