Tagliatelle with meatballs in pea and lemon sauce

Ingredients for 4 servings:

• 250 g tagliatelle of your choice
• 3 tbsp olive oil
• 1 organic lemon(s)
• 400 g minced meat, mixed or poultry mince
• 1 m.-sized onion(s)
• 200 g peas, frozen
• 100 g Parmesan, freshly grated
• 1 tbsp basil
• 100 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

summery fresh and light

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Meanwhile, heat a large frying pan and fry the minced meat into small balls (cut into pieces if you’re in a hurry). Finely dice the onion and add it to the meat. Grate 3/4 of the lemon zest and add it. When the meat is slightly browned, add the peas and pour in the cream. Let it reduce slightly. Add 2/3 of the grated Parmesan cheese and stir to combine. The pasta should now be ready. Mix with the sauce in a large bowl. Sprinkle with the remaining cheese before serving. Grate the remaining lemon zest and sprinkle everything with the chopped basil.