A filling one pan meal for the family. This only ingredient used to enhance the flavour is garlic, but when you take a bite you feel so many flavours going on. The fresh lemon zest and the peas in this dish will just make you enjoy it.
Serves 4-6
Time; 30 minutes
500-600 grms pork mince (chicken or turkey mince can also be used )
250-300 grms linguine cooked according to to the packet instructions
Zest of one lemon
1 cup green peas
1/2 cup cream
Salt and pepper
1 tbs chopped parsley
2 tbs parmesan cheese
2 cloves garlic minced
1 cup cooked pasta water
1 small white onion chopped
2 tbs olive oil
1 tbs milk
Method
First add the lemon zest, black pepper, salt, parmesan cheese, onions, garlic and a tbs of milk to the pork mince. Knead it well.
Shape the pork mince into 12-14 balls and shallow fry them in the olive oil. Brown around the balls leaving it 1/4 uncooked. Remove and keep them aside.
Add a ladle of cooked pasta water to deglaze the pan. Then add the rest of the pasta water. Bring it to a boil.
Add the cream and half of the chopped parsley and adjust the seasoning. Bring it to a rolling boil.
Add the fried meatballs and the green peas in the creamy sauce. Cover and cook for 5-7 minutes till the meatballs are cooked through. Now stir in the cooked linguine. Adjust the seasoning at this stage again. Cook for 3-4 minutes.
Serve in plate with extra parmesan and chopped parsley sprinkled on the top.
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