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Put half the spring onions in a food processor with half the sliced garlic, all the breadcrumbs, half the chopped herbs and all the mince.
Add the lemon zest, season generously, then blitz until it all comes together (you can, of course, mix it by hand in a bowl).
Roll the mince mixture into small, roughly 2½cm balls.
Set a large casserole pot on a medium heat, drizzle in three tablespoons of olive oil and fry the meatballs for about 10 minutes, turning regularly, until browned and gnarly all over
Add the stock to the pan and bring to a boil.
Stir in the pasta and peas, then bring back to a boil and simmer for five to seven minutes, until the pasta is tender and the meatballs are cooked through.
Off the heat, stir in the lemon juice, then taste the broth and adjust the seasoning as needed.
Finish by stirring in the remaining herbs and serve topped with the grated pecorino.