Mix the mince, onion, garlic and zest with half the parmesan and some seasoning, then shape into even sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden brown.
Meanwhile, cook the pasta, drain and reserve 150ml of the cooking liquid. Add the cream and 100ml of pasta water to the meatballs. Bubble until thick and the meatballs are cooked through.
Add the peas, cook for a further 2 minutes and then add the parsley. Stir through the pasta. Sprinkle over the remaining parmesan and serve.
Cook for: 20 minutes
400g pork mince
1 small onion, grated
4 garlic cloves
1/2 lemon, zest
1 tablespoon olive oil
150ml double cream
200g frozen peas
handful of parsley, roughly chopped