Chicken Meatballs and Elbow Pasta with Mint Pesto​​

taste.com.au
serves 6
​Ingredients

• 2 lb chicken sausages
• 1/4 cup extra virgin olive oil
• 1 bunch fresh mint, leaves picked
• 1/4 cup toasted pine nuts
• 1/2 cup finely grated parmesan
• 1 lemon, rind finely grated, juiced
• 2 shallots, finely chopped
• 1/3 cup dry white wine
• 1 cup reduced salt chicken stock
• 1 1/2 cups frozen baby peas
• 1 cup elbow pasta 
• Shaved parmesan, extra, to serve
• Small fresh mint leaves, to sprinkle

Preparation

• Step 1
  Line a baking tray with baking paper. Squeeze sausage meat from casings into meatball shapes onto prepared tray. Heat 1 tbs oil in a non-stick frying pan over medium heat. Cook, turning, for 6 minutes or until browned. Transfer to a bowl.
• Step 2
  For pesto, process mint, pine nuts and cheese in a food processor until finely chopped. Add remaining oil and 1 tbs lemon juice in a slow steady stream until smooth. Season. Reserve 1/4 cup pesto.
• Step 3
  Add shallot to pan over medium heat. Cook, stirring, for 2 minutes or until soft. Deglaze pan with wine. Simmer for 2 minutes or until reduced by half. Add stock and meatballs. Simmer for 4 minutes or until cooked through. Add peas and lemon rind. Simmer for 2 minutes or until bright green and tender. Remove from heat. Stir in pesto.
• Step 4
  Cook pasta following packet directions or until al dente. Drain, reserving 1 tbs liquid. Return pasta and liquid to pan. Add sausage mixture. Toss to combine. Divide among plates. Top with reserved pesto. Sprinkle with extra cheese and mint leaves.

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