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Packed with veggies to up your green count, ribbons of pasta are coated with a creamy sauce and topped with juicy meatballs for a winner of a midweek dinner. Repurpose leftovers into a speedy frittata for lunch the next day. See method
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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 chillies and extra Parmesan, if you like.
Freezing and defrosting guidelines
Freeze meatballs only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Meatball recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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