SPRINGTIME SPAGHETTI & MEATBALLS

Springtime spaghetti & meatballs image

For a warmer weather take on this Italian classic replace beef with pork and swap tomato sauce with garden greens

Provided by Good Food team

Time 35m

Number Of Ingredients 10

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 pea , defrosted if frozen
handful parsley , roughly chopped

Steps:

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.

Nutrition Facts : Calories 699 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium