Spaghetti and Beetballs

Preheat oven to 375°F. Place a large pot of salted water on to boil for the spaghetti. Roughly chop the parsley leaves. Peel and mince the shallot. Mince the garlic. Zest and halve the lemon. Destem and chop the kale. Peel the red beets and roughly chop.

Add the rolled oats to a food processor and pulse until coarsely ground. Add half of the garlic, 1 tsp lemon zest, half of the parmesan, beets, black-eyed peas, flaxseed meal, macadamia nuts, ½ tsp salt, and a pinch of pepper. Pulse to combine. Form into 6 beetballs and place on a baking sheet. Drizzle with 1 tbsp olive oil and roll to coat in the oil. Roast until firm, about 20 to 25 minutes.

Add the spaghetti to the boiling water, stir, and cook until al dente, about 4 to 5 minutes. Reserve ¼ cup cooking liquid and drain the spaghetti into a colander.

Place a small saucepan over medium-high heat with the butter. Once the butter is melted, add the shallot, remaining garlic, and a pinch of salt, and cook until softened, about 2 to 3 minutes. Add the remaining lemon zest, chopped parsley, and reserved cooking liquid. Reduce heat to low and simmer until Step 5.

Return the large pot to medium heat with 1 tsp olive oil. Add the chopped kale and cook until wilted, about 1 to 2 minutes. Return the spaghetti to the pot, add the lemon butter, and toss well to combine. Taste and season with salt and pepper.

Cut the remaining lemon half into wedges. Divide the spaghetti with lemon butter and kale between large plates and top with the beetballs. Sprinkle with remaining parmesan and serve with lemon wedges.