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Spring polpette with asparagus & lemon pasta
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400g pack essential Waitrose British Lean Turkey Breast & Thigh Mince
1 medium essential Waitrose Egg, beaten
2 sprigs rosemary, finely chopped
2 cloves garlic, crushed
1 tbsp olive oil
175g wholewheat spaghetti
450g asparagus, trimmed
50g frozen petits pois
2 unwaxed lemons, both zested and one juiced
25g Parmigiano Reggiano, finely grated
1. Bring a large pan of lightly salted water to the boil. Combine the mince, breadcrumbs, egg, rosemary, half of the garlic and some seasoning then mix well. With dampened hands, shape into 32 balls.
2. Heat 1 tsp of the oil in a non-stick frying pan and fry the meatballs for 15 minutes or until golden and cooked. Meanwhile, boil the pasta for 8-10 minutes, or until just tender. Drain when ready, reserving 75ml of the cooking water.
3. Holding the asparagus at the tip, use a vegetable peeler to shave each stalk into ribbons. Cut the tips from the final ribbons and keep them separate. Set the meatballs aside, add 2 tsp oil to the pan and cook the asparagus tips for 1 minute. Add the ribbons, petit pois and remaining garlic and cook for 1 minute more.
4. Toss the meatballs, pasta and reserved cooking water into the vegetables, together with the lemon zest, lemon juice and half of the Parmigiano Reggiano. Serve topped with the rest of the cheese and with lemon wedges on the side.
Typical values per serving:
This recipe was first published in May 2017.