Tagliarini with Almond-Arugula Pesto and Meatballs

Ingredients

• 0.5 teaspoon(s) ground fennel seeds
• 0.5 cup(s) freshly grated Parmesan cheese
• 1 teaspoon(s) chopped thyme
• 1 tablespoon(s) minced parsley
• 0.5 cup(s) unsalted roasted almonds
• 1 6-ounce bunch of arugula
• 0.25 teaspoon(s) crushed lavender
• + 10 more ingredients
• • 0.25 cup(s) dry red wine
  • 0.5 medium red onion
  • 1.5 pound(s) ground pork
  • 10 tablespoon(s) extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1.5 teaspoon(s) grated lemon zest
  • 1.25 pound(s) fresh tagliarini
  • 3 medium garlic cloves
  • 0.5 pound(s) ground lamb
  • 0.25 teaspoon(s) crushed red pepper

1. In a bowl, mix the pork and lamb with the onion, wine, parsley, zest, thyme, fennel, lavender and red pepper. Add one-third of the garlic, 2 teaspoons of salt and 1/2 teaspoon of pepper. Roll the mixture into 1-inch meatballs. 2. In a very large skillet, heat 2 tablespoons of the oil. Add the ...

View full recipe at Food & Wine