Spaghetti With Creamy Spring Pea Pesto And Roasted Baby Meatballs

Ingredients

  • 1 pound ground pork or veal
  • Zest of 1 lemon
  • 1/2 cup flat leaf parsley (a couple of handfuls)
  • 3 large cloves garlic, finely chopped, divided
  • 1 cup panko or fresh breadcrumbs
  • Salt and pepper
  • 1 large egg
  • 1/4 cup whole milk
  • 1/2-2/3 cup grated Parmigiano Reggiano cheese, divided
  • 2 tablespoons plus 1/4-1/3 cup extra virgin olive oil (EVOO)
  • 2 cups shelled spring peas or frozen organic peas, defrosted
  • 1 cup chicken stock
  • 1/2 cup basil
  • 1/2 cup mint (a couple of small handfuls)
  • 1/2 cup crème fraiche
  • 1 pound spaghetti

Description

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