Georgina Hayden’s recipe for spring meatballs with pasta and peas

Served in a comforting broth and topped with fresh herbs and grated pecorino, this versatile dish is one for all ages

There is something deeply nostalgic about this dish, although it wasn’t something I grew up with. Perhaps it’s the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It’s not exclusively so, but I’d hazard a bet that they’ll enjoy it.