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Rich pesto meatball pasta

  • with broccoli, pasta and Rembrandt cheese shaves

Creamy pesto meatballs with tangy Rembrandt cheese coated pasta. A delicious new take on a classic meal that's perfect for a quick dinner.

Serves 4

Preparation Time: 10 minutes
Cooking time: approx 20 minutes


400g (14oz) pasta (penne or spaghetti)
400g (14oz) minced meat (turkey or meatball mix)
4 tbsp pesto (red 'sundried tomato' or green pesto, home or readymade)
2 tbsp olive oil
400ml (14 floz) tomato sauce (home or readymade)
4 tbsp chopped parsley or basil
75g (3oz) Rembrandt cheese shaves


  1. Cook the pasta according to package directions. Drain.
  2. Mix the minced meat with the pesto and (with wet hands) form mini meatballs.
  3. Heat the oil in a wok or pan. Stir-fry the meatballs 5 minutes over medium-high heat. Add the tomato sauce and simmer for approx. 8 minutes. Season to taste with pepper and salt.
  4. Divide the pasta with broccoli over 4 warm plates. Divide the mini pesto meatballs and garnish with the herbs.
  5. Top generously with the Rembrandt cheese shaves.



Extra matured with
a rich flavour




Sweet tasting, rich
fully ripened




Delicate taste, with
less fat & salt


Frans Hals

Frans Hal

Extra matured
goat's cheese