Mix the mince, onion, garlic and zest
with half the Parmesan and some
seasoning, then shape into 16 walnut-sized
meatballs. Heat the oil in a
non-stick pan and fry the meatballs
for 10-12 mins until golden.
Meanwhile, cook the pasta following
pack instructions, drain and reserve
150ml of the cooking liquid. Add the
cream and 100ml pasta water to the
meatballs, scraping the bottom of
the pan to get all the sticky bits off.
Bubble until thick and the meatballs
are cooked through.
Add the peas, cook for a further 2 mins,
then add the parsley. Stir through the
pasta with a splash more pasta water
to make the whole thing saucy. Sprinkle
over the remaining Parmesan and serve.