Spaghetti with Creamy Spring Pea Pesto and Roasted Baby Meatballs
"Spaghetti with Creamy Spring Pea Pesto and Roasted Baby Meatballs..."
INGREDIENTS
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1 pound ground pork or veal
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Zest of 1 lemon
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1/2 cup flat-leaf parsley, a couple of handfuls
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3 large cloves garlic, finely chopped, divided
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1 cup panko or fresh breadcrumbs
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Salt and pepper
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1 large egg
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1/4 cup whole milk
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1/ 2 to 2/3 cup grated Parmigiano-Reggiano cheese, divided
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2 tablespoons plus 1/4 to 1/3 cup EVOO Extra Virgin Olive Oil
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2 cups shelled spring peas or frozen organic peas, defrosted
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1 cup chicken stock
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1/2 cup basil
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1/2 cup mint, a couple of small handfuls
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1/2 cup crme fraiche
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1 pound spaghetti
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1 cup chicken stock
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