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. St...
Nhận xét
Đăng nhận xét