Roasted Broccoli Pesto Spaghetti with Veal Ricotta Meatballs
Ingredients
- Veal and Ricotta Meatballs: (Makes 20-24 mini meatballs)
- 3/4 cups fresh ricotta
- 3-4 spring onions
- 1/2 tablespoon olive oil
- 1/4 cup chopped parsley
- 1/2 cup freshly grated Parmesan
- 1 tablespoon kosher salt
- 1 tablespoon lemon zest
- 1 egg, beaten
- 1 pound freshly ground veal
- freshly ground pepper
- Roasted Broccoli Pesto:
- 2 heads of broccoli, cut into florets
- 4-6 cloves of garlic
- 1/4 cup olive oil
- kosher salt, black pepper
- the juice and zest of 1 lemon
- 1 cup freshly grated Parmesan
- 1 pound of spaghetti
Instructions
Roasted Broccoli Pesto Spaghetti with Veal-Ricotta Meatballs serves 6 original recipe by Food52.
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