Springtime Spaghetti & Meatballs
This delightful pork meatball pasta is a perfect blend of savory flavors, with tender meatballs in a creamy sauce, studded with vibrant peas and fresh parsley. Each bite is a harmonious balance of richness and freshness, making it a comforting and satisfying dish for any occasion.
— Constant Cookbook
Ingredients
- 400g pork mince
- 1 small onion , grated
- 4 garlic cloves , crushed
- zest ½ lemon
- 50g grated Parmesan
- 1 tbsp olive oil
- 400g spaghetti
- 150ml double cream
- 200g fresh or frozen peas , defrosted if frozen
- handful parsley , roughly chopped
Instructions
- Mix the mince, onion, garlic and zest with half the Parmesan and some seasoning, then shape into 16 walnut-sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden.
- Meanwhile, cook the pasta following pack instructions, drain and reserve 150ml of the cooking liquid. Add the cream and 100ml pasta water to the meatballs, scraping the bottom of the pan to get all the sticky bits off. Bubble until thick and the meatballs are cooked through.
- Add the peas, cook for a further 2 mins, then add the parsley. Stir through the pasta with a splash more pasta water to make the whole thing saucy. Sprinkle over the remaining Parmesan and serve.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 699 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.4 milligram of sodium
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