Zesty lemon linguine with veal meatballs

A quick satisfying dish to liven up a dull winter evening.

Recipe (Serves 4)


Ingredients:

• 450g pack veal mince
• finely grated zest of 1 unwaxed lemon, and juice of half
• 4tbsp  crème fraîche
• 50g bag wild rocket
• 400g dried linguine
• generous pinch dried thyme
• glug of olive oil

Method:

1. Squeeze together the veal with the thyme, lemon zest and plenty of seasoning
2. Shape into balls roughly the size of a walnut
3. Fry them for 12-15 minutes in the olive oil
4. Meanwhile boil the linguine in plenty of salted water as per the pack instructions
5. Drain and add the lemon juice, crème fraîche and rocket
6. Stir until combined and the rocket leaves have wilted
7. Serve in a bowl topped with the veal meatballs

Serve with a fresh salad and a glass of crisp pinot grigio.