Engineered Cooking

1. For the pesto add the garlic and pistachios to the mortar and mash into a paste with the pestle. Add the basil (in batches) to the garlic/pistachios paste and mash until completely broken down and combined.

2. Add the Parmigiano-Reggiano to the basil mixture and mash until combined. Add the olive oil to the mixture and slowly stir with the pestle and it becomes combined.

3. For the mini-meatballs combined minced garlic, breadcrumbs, parsley, red pepper, and nutmeg in a small bowl.

4. In a large bowl, lightly beat the egg. Add the ricotta, sausage meat, and the breadcrumb and spice mixture, and gently mix it all by hand until homogenous.

5. Take about a teaspoon of the meat mixture, gently form a ball with your hands. Set aside. Repeat with the remainder of mixture—you should get about 70 to 75 meatballs with a roughly 1-inch diameter.

6. In a non-stick skillet, heat the vegetable oil until shimmering. Add the meatballs gently with a slotted spatula, and fry for about 1-2 minutes on each side, until they have a crispy brown shell all around. Remove one meatball with a slotted spoon and place onto a towel to remove excess oil from the meatballs.

7. Meanwhile, as the meatballs are being cooked start cooking the Scialatielli Campani (or your choice of pasta) according to the directions provided on the packaging.

8. Once pasta is cooked drain the pasta and add the mini-meatballs and pesto. Additionally if you want you can add an additional ⅓ cup of ricotta cheese to the pasta.