Spaghetti with Meatballs, Pesto & Greens

Updated at: Sun, 14 Jan 2024 18:27:34 GMT

Step 1

Preheat over to 350"F. Bring a large pot of water to a boil over high heat. Peel shallot and mince. Rinse chives and finely chop. Rinse parsley and finely chop leaves, discarding steams. Mince 1 clove garlic and thinly slice remainder. Rinse dandelion greens and trim and discard steams. Zest lemon and set remainder aside for another use.

Step 2

Heat 1 tbsp olive oil in a small pan over medium-high heat. When oil is shimmering, add shallot and cook until translucent, about 3 minutes. Add minced garlic and cook until fragrant, 1 minute. Remove pan from heat. In a large bowl, using your hands, combine cooked shallots and garlic, half of parsley, ground beef, ricotta, bread crumbs, and 1 egg. Sprinkle generously with salt and pepper and mix again.

Step 3

Roll mixture into 1-inch balls and place on a baking sheet. Bake until browned on outside and no longer pink, about 12 minutes. Meanwhile, add spaghetti and a generous pinch salt to pot of boiling water. Cook until al dente, about 8 minutes. Reserve 1/2 cup pasta water, drain spaghetti and set aside.

Step 4

While meatballs and spaghetti cook, heat 1 tbsp olive oil in large high-sided pan over medium-high heat. When oil in shimmering, add sliced garlic, reduce heat to medium, and cook, stirring, until lightly golden, 1 minutes. Add dandelion greens and saute until just wilted, about 2 minutes.

Step 5

Add spaghetti, peas, chives, remaining parsley, lemon zest, pesto and 3 tbsp reserved pasta water to greens int he pan. Toss to coat and cook until sauce has thickened, about 2 minutes. Add more pasta water 1 tbsp at a time until desired consistency is reaches, discarding any remainder.

Step 6

Place som spaghetti on each plate, top with about 5 meatballs and serve.

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