Creamy meatball and greens pasta recipe

450g fresine pasta (or linguine)
200g fresh greens, thickly sliced, large stalks removed
150g frozen peas
1 tbsp olive oil
2 x packs Meat & Vegetable beef meatballs
1 large red onion, finely sliced
2 garlic cloves, finely sliced
150ml white wine
1 lemon, zested
2 tsp Dijon mustard
150ml whipping cream
40g Parmesan, finely grated, plus extra to serve (optional)
1-2 tsp crushed chilies, to serve
Cook the pasta to pack instructions, adding the greens and peas for the last 4 mins. Drain well, reserving 100ml cooking water.

Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 8 mins or until browned all over; transfer to a plate. Drain away excess fat, leaving about 1 tbsp in the pan. Reduce the heat to low-medium and fry the onion and garlic for 6 mins until softened.

Return the meatballs to the pan. Increase the heat to medium-high and pour over the wine, bubbling for 2 mins until reduced by half. Stir through the lemon zest, mustard and cream, reduce the heat and warm for 1-2 mins. Mix in the Parmesan; remove from the heat.

Stir the pasta, greens and peas into the sauce with a little cooking water. Toss together, then set aside 460g pasta mixture and 8 meatballs. Serve with black pepper, crushed chilies and extra Parmesan, if you like.

#Cloudela #LaPulperia #cooking

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