Tagliolini With Marsala Pork Meatballs

Preparation:

Preparation: Cook the peas in a saucepan with oil, pre-browned chopped onion and salt, cook them with water and blend them. In the meantime, roll out the sheet of water and flour, cut it into noodles and cook them in boiling salted water. Crush the fresh basil with oil. Cook the meat in pieces in a pan with butter and sage, blending it with handling the drained pasta al dente with the basil pesto, serve it with the bites of meat in Marsala over the cream of mirror peas.