Tagliarini with Almond-Arugula Pesto and Meatballs Recipe

Name: Tagliarini with Almond-Arugula Pesto and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground pork; 1/2 pound ground lamb; 1/2 medium red onion, minced; 1/4 cup dry red wine; 1 tablespoon minced parsley; 1 1/2 teaspoons grated lemon zest; 1 teaspoon chopped thyme; 1/2 teaspoon ground fennel seeds; 1/4 teaspoon crushed lavender; 1/4 teaspoon crushed red pepper; 3 medium garlic cloves, minced; Salt and freshly ground pepper; 10 tablespoons extra-virgin olive oil, plus more for serving; 1 6-ounce bunch of arugula; 1/2 cup unsalted roasted almonds, chopped; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 1 1/4 pounds fresh tagliarini

Servings: persons

1 1/2 pounds ground pork
1/2 pound ground lamb
1/2 medium red onion, minced
1/4 cup dry red wine
1 tablespoon minced parsley
1 1/2 teaspoons grated lemon zest
1 teaspoon chopped thyme
1/2 teaspoon ground fennel seeds
1/4 teaspoon crushed lavender
1/4 teaspoon crushed red pepper
3 medium garlic cloves, minced
Salt and freshly ground pepper
10 tablespoons extra-virgin olive oil, plus more for serving
1 6-ounce bunch of arugula
1/2 cup unsalted roasted almonds, chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 1/4 pounds fresh tagliarini

1
In a bowl, mix the pork and lamb with the onion, wine, parsley, zest, thyme, fennel, lavender and red pepper.
2
Add one-third of the garlic, 2 teaspoons of salt and 1/2 teaspoon of pepper.
3
Roll the mixture into 1-inch meatballs.
4
In a very large skillet, heat 2 tablespoons of the oil.
5
Add the meatballs and cook over moderately high heat, turning frequently, until browned, 5 minutes.
6
Reduce the heat to moderate and cook for 5 minutes longer, or until no trace of pink remains.
7
Transfer to a plate.
8
In a food processor, puree the arugula with the almonds, 1/2 cup of Parmesan and the remaining 1/2 cup of olive oil and garlic.
9
Scrape the pesto into a bowl; season with salt and pepper.
10
In a pot of boiling salted water, cook the pasta until al dente.
11
Reserve 1 cup of the cooking water.
12
Drain the pasta; transfer it to bowl.
13
Toss the pasta with the pesto and 1/2 cup of the cooking water; add more water if the sauce is dry.
14
Serve with the meatballs and more Parmesan and olive oil.

1200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds ground pork, 1/2 pound ground lamb, 1/2 medium red onion, minced, 1/4 cup dry red wine, and more.

Yes, Tagliarini with Almond-Arugula Pesto and Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagliarini with Almond-Arugula Pesto and Meatballs

How did you like this recipe?

Frequently Asked Questions