As mussels are one of the “Best Choice” seafoods (check out seafoodwatch.org) and reasonably inexpensive, I offer this simple and delicious version of spaghetti. They are farmed around the world but don’t get antibiotics and other bad things.
Not that I wouldn’t eat spaghetti with meatballs, but this one is really good and environmentally friendly.
It may be easier to quadruple the pesto recipe so you can actually do it in a regular size food processor. You can freeze the leftovers. This small amount is easier in a mini-prep processor (I got one for a gift once and use it a lot). You can also just mush the ingredients using a mortar and pestle.