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Roasted Broccoli Pesto Spaghetti with Veal-Ricotta Meatballs

Cristina Sciarra
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Veal, freshly ground

2

heads Broccoli

4 cloves

Garlic

1 tbsp

Lemon, zest

1

Lemon, juice and zest of

1/4 cup

Parsley

3

Spring onions

1

Egg

1 lb

Spaghetti

1 tbsp

Kosher salt

1

Kosher salt

1

Pepper, freshly ground

4 1/2 tbsp

Olive oil

1 1/2 cups

Parmesan

3/4 cup

Ricotta, fresh