Tagliarini With Almond-Arugula Pesto And Meatballs

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1 1/2 pounds ground pork

1/2 pound ground lamb

1/2 medium red onion, minced

1/4 cup dry red wine

1 tablespoon minced parsley

1 1/2 teaspoons grated lemon zest

1 teaspoon chopped thyme

1/2 teaspoon ground fennel seeds

1/4 teaspoon crushed lavender

1/4 teaspoon crushed red pepper

3 medium garlic cloves, minced

Salt and freshly ground pepper

10 tablespoons extra-virgin olive oil, plus more for serving

1 6-ounce bunch of arugula

1/2 cup unsalted roasted almonds, chopped

1/2 cup freshly grated Parmesan cheese, plus more for serving

1 1/4 pounds fresh tagliarini

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