Tagliarini with Almond-Arugula Pesto and Meatballs

In a bowl, mix the pork and lamb with the onion, wine, parsley, zest, thyme, fennel, lavender and red pepper. Add one-third of the garlic, 2 teaspoons of salt and 1/2 teaspoon of pepper. Roll the mixture into 1-inch meatballs.

In a very large skillet, heat 2 tablespoons of the oil. Add the meatballs and cook over moderately high heat, turning frequently, until browned, 5 minutes. Reduce the heat to moderate and cook for 5 minutes longer, or until no trace of pink remains. Transfer to a plate.

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. Scrape the pesto into a bowl; season with salt and pepper.

In a pot of boiling salted water, cook the pasta until al dente. Reserve 1 cup of the cooking water. Drain the pasta; transfer it to bowl. Toss the pasta with the pesto and 1/2 cup of the cooking water; add more water if the sauce is dry. Serve with the meatballs and more Parmesan and olive oil.