Garden to Table Lemon Basil Pesto Pappardelle with Lamb & Beef Meatballs

Garden to Table Lemon Basil Pesto Pappardelle with Lamb & Beef Meatballs

If there’s one thing I love most about cooking, it’s creating something comforting and vibrant with ingredients I’ve grown myself. Last night’s dinner was a perfect example of that kind of homemade magic, tender lamb and beef meatballs served over lemon basil pesto pappardelle pasta. It was rich, herbaceous, citrusy, and packed with bold flavor.

And the best part? That lemon basil? I grew it right in my garden from seed.

The Inspiration

Lemon Basil baby! It's one of those herbs that doesn’t get enough attention. While it only takes a few weeks to grow, its delicate leaves pack a powerful punch of citrusy aroma and flavor. I love snipping it fresh from the garden and blending it into Pestos, dressings, or marinades. For this dish, it became the heart of a silky, zesty pesto that transformed everything it touched.

Garden to Table: Lemon Basil Pesto Pappardelle with Lamb & Beef Meatballs

Let’s start with the base of this meal, the meatballs. These aren’t your average weeknight meatballs. They’re made from a 50/50 blend of ground lamb and beef, which gives them an earthy depth and richness that pairs beautifully with Mediterranean style herbs.

Ingredients:

• 1 lb ground lamb

• 1 lb ground beef

• 2 tbsp olive oil

• 2 large eggs

• 1 cup plain breadcrumbs

• 1/2 cup grated parmesan or crumbled feta

• 1 small onion, finely minced

• 5-7 garlic cloves, minced (5 large, or 7 small-med)

• 1/2 cup fresh finely chopped parsley

• 1 tbsp dried oregano

• 1 tsp dried dill

• 2 tsp dried thyme

• 2 tsp dried basil

• 2 tsp cumin

• 2 tsp dried rosemary

• 2 tsp dried marjoram

• 1-2 tsp pink Himalayan Sea salt (your preference)

• 1 tsp black pepper

• Olive oil (for baking)

Method:

Mix everything together in a large bowl until well combined. I use my Cuisinart mixer with the flat beater attachment. It works very well but you could also use your hands. Roll into golf ball sized portions and place into a baking dish lightly coated with olive oil. Cover with foil and bake at 350°F for 25–30 minutes, or until fully cooked through and juicy.

While those are baking, it’s time to make the real star of the show, the lemon basil pesto.

The Lemon Basil Pesto: Bright and Fragrant

This pesto is a fresh and zesty twist on the traditional kind. It’s creamy, garlicky, and just citrusy enough to lift the whole dish.

Ingredients:

• 2 cups tightly packed fresh lemon basil leaves

• ½ cup olive oil

• ⅓ cup pine nuts

• 4-5 large garlic cloves, chopped

• ½ tsp sea salt

• ½ cup grated Parmesan cheese

Method:

Add the lemon basil, olive oil, pine nuts, garlic, and salt to a food processor. Blend until smooth. Transfer to a bowl, then stir in the Parmesan cheese by hand. Set aside and let those flavors mingle.

The Pasta and Zucchini: Built from Flavor

Thinly slice 1-2 small zucchinis into small pieces. I used one and it wasn't enough for me, but you can add a second or omit them all together, your preference. When the meatballs are done, carefully drain the juices from the baking dish into a wide skillet. That liquid gold becomes the perfect base for sauteing a couple of thinly chopped zucchini. The vegetables soak up all that savory flavor from the meat, giving the dish extra texture and richness.

While the zucchini is sauteing, bring a large pot of salted water to a boil and add 1-1.5 lbs of pappardelle pasta. No more than 1.5lbs or you will need to double your pesto recipe. Cook until al dente.

Once the zucchini is soft and just starting to caramelize, lower the heat and stir in the pesto and add red pepper flakes to taste if desired. Let it warm through gently. Then add the juice and zest of one lemon to brighten the whole pan. You can add a few tablespoons of the pasta water to thin the sauce if needed.

Using tongs, transfer the meatballs into the pan to coat them gently in the pesto. Once coated, remove and set aside.

Finally, use the same tongs to transfer the hot pasta directly into the pan with the pesto and zucchini. Toss it all together until every ribbon of pappardelle is coated in that gorgeous, green sauce.

Serve and Savor

Plate the pasta, add a few of those glistening meatballs, and finish with a generous sprinkle of grated Parmesan. Every bite gives you something special, the creaminess of the pesto, the brightness of the lemon, the tender bite of zucchini, and those aromatic, juicy meatballs.

A Note on the Garden

Growing your own lemon basil is incredibly easy, even if you’re short on space. A sunny place on a patio will do just fine. I started mine from seed in a portable raised planter box, and within just a few weeks, I had enough to harvest for this dish. The fragrance alone is worth it, but once you taste it blended into a fresh pesto, you’ll never go back to store bought basil.

Final Thoughts

This dish is hearty enough for a weekend dinner but easy enough to pull together on a weeknight. The layers of garden fresh flavor, from the herbs in the meatballs to the homegrown lemon basil, make it something truly special.

Whether you’re a gardener, a pesto lover, or just someone who appreciates a really good bowl of pasta, this one’s for you.

As always, happy cooking!

Jennifer