Tagliarini with Almond-Arugula Pesto and Meatballs

Ingredients

• 1 1/2 pounds ground pork
• 1/2 pound ground lamb
• 1/2 medium red onion
• minced
• 1/4 cup dry red wine
• 1 tablespoon minced parsley
• 1 1/2 teaspoons grated lemon zest
• 1 teaspoon chopped thyme
• 1/2 teaspoon ground fennel seeds
• 1/4 teaspoon crushed lavender
• 1/4 teaspoon crushed red pepper
• 3 medium garlic cloves
• minced
• Salt and freshly ground pepper
• 10 tablespoons extra-virgin olive oil
• plus more for serving
• 1 6-ounce bunch of arugula
• 1/2 cup unsalted roasted almonds
• chopped
• 1/2 cup freshly grated Parmesan cheese
• plus more for serving
• 1 1/4 pounds fresh tagliarini

Instructions

1. In a bowl, mix the pork and lamb with the onion, wine, parsley, zest, thyme, fennel, lavender and red pepper.
2. Add one-third of the garlic, 2 teaspoons of salt and 1/2 teaspoon of pepper.
3. Roll the mixture into 1-inch meatballs.
4. In a very large skillet, heat 2 tablespoons of the oil.
5. Add the meatballs and cook over moderately high heat, turning frequently, until browned, 5 minutes.
6. Reduce the heat to moderate and cook for 5 minutes longer, or until no trace of pink remains.
7. Transfer to a plate.
8. In a food processor, puree the arugula with the almonds, 1/2 cup of Parmesan and the remaining 1/2 cup of olive oil and garlic.
9. Scrape the pesto into a bowl; season with salt and pepper.
10. In a pot of boiling salted water, cook the pasta until al dente.
11. Reserve 1 cup of the cooking water.
12. Drain the pasta; transfer it to bowl.
13. Toss the pasta with the pesto and 1/2 cup of the cooking water; add more water if the sauce is dry.
14. Serve with the meatballs and more Parmesan and olive oil.