Rachael Ray: Rachael's Daytime Talkshow

By Cindy

Ingredients

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• 1 pound ground pork or veal
• Zest of 1 lemon
• 1/2 cup flat-leaf parsley, a couple of handfuls
• 3 large cloves garlic, finely chopped, divided
• 1 cup panko or fresh breadcrumbs
• Salt and pepper
• 1 large egg
• 1/4 cup whole milk
• 1/ 2 to 2/3 cup grated Parmigiano-Reggiano cheese, divided
• 2 tablespoons plus 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
• 2 cups shelled spring peas or frozen organic peas, defrosted
• 1 cup chicken stock
• 1/2 cup basil
• 1/2 cup mint, a couple of small handfuls
• 1/2 cup crème fraiche
• 1 pound spaghetti
• 1 cup chicken stock

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 4

Preparation

Preheat oven to 350ºF.

Place meat in a mixing bowl. On a cutting board, combine zest with parsley and 2 cloves of garlic and finely chop together to make a gremolata. Add gremolata and breadcrumbs to the meat along with egg, milk, salt, pepper, 1/4 to 1/3 cup grated cheese and about 2 tablespoons EVOO. Combine meatballs and roll into walnut-sized balls. Arrange on a nonstick baking sheet and roast 15 minutes or until cooked through.

Place a large pot of water on stove to boil for spaghetti.

Simmer peas in stock, covered; 5 minutes if raw, 2 minutes if frozen. Remove from heat. Add 1 cup peas to a food processor. Once peas are cooled to room temperature, add remaining clove of garlic, basil, mint, salt, pepper, 1/4 to 1/3 cup EVOO, and cheese. Process into a pesto sauce.

Return peas and stock to heat, bring to a low simmer and stir in crème fraiche. Keep warm over low heat and let thicken.

Cook spaghetti in salted boiling water to al dente. Remove 1/2 cup of starchy cooking water then drain pasta.

Stir pesto into creamy peas and combine with pasta and meatballs.

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Preheat oven to 350ºF.

Place meat in a mixing bowl. On a cutting board, combine zest with parsley and 2 cloves of garlic and finely chop together to make a gremolata. Add gremolata and breadcrumbs to the meat along with egg, milk, salt, pepper, 1/4 to 1/3 cup grated cheese and about 2 tablespoons EVOO. Combine meatballs and roll into walnut-sized balls. Arrange on a nonstick baking sheet and roast 15 minutes or until cooked through.

Place a large pot of water on stove to boil for spaghetti.

Simmer peas in stock, covered; 5 minutes if raw, 2 minutes if frozen. Remove from heat. Add 1 cup peas to a food processor. Once peas are cooled to room temperature, add remaining clove of garlic, basil, mint, salt, pepper, 1/4 to 1/3 cup EVOO, and cheese. Process into a pesto sauce.

Return peas and stock to heat, bring to a low simmer and stir in crème fraiche. Keep warm over low heat and let thicken.

Cook spaghetti in salted boiling water to al dente. Remove 1/2 cup of starchy cooking water then drain pasta.

Stir pesto into creamy peas and combine with pasta and meatballs.