Fresh Pesto (you can make this in advance)

• We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
• Add the basil leaves (but keep some for the presentation) and blend to a green paste.
• While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

• Bring a pot of salted water to the boil and cook your tagliatelle al dente.
• Use the cooking time of the pasta to sauté your bacon strips.
• After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
• Present the dish with some fresh basil leaves on top.

• Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
• Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
• Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
• Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

• Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
• Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
• In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
• Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.