Chicken pesto meatballs with green peas and pasta

For a quick yet healthy dinner, try this pasta dish that's super filling, low in salt plus low in cost!

Serves: 4

Time to make: 25 mins

Ingredients

110g large pasta shells
1 cup frozen peas
500g lean chicken mince
1 small red onion, chopped
½ teaspoon smoked paprika
½ tablespoon flour
95g store-bought tomato pesto
120g rocketarugulaX and baby spinach leaves
½ cup roasted red capsicums, sliced, to serve

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Instructions

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1 Preheat oven to 225°C. Line a baking tray with baking paper.

2 Cook pasta according to packet instructions, adding peas for last 2 minutes of cooking time. Drain pasta and peas, reserving ½ cup cooking water.

3 Meanwhile, place mince, onion, paprika, flour and two tablespoons pesto in a large bowl, mixing to combine. Roll two tablespoonfuls mixture into a ball and place on prepared tray. Repeat with remaining mixture, then bake meatballs for 10 minutes or until firm.

4 Place remaining pesto and reserved pasta water in a large bowl, mixing to combine. Add pasta, peas and mixed leaves, gently stirring to combine.

5 Transfer mixture to a serving platter. Top with meatballs and serve garnished with roasted red capsicum slices.

Nutrition Info (per serve)

Calories 441 cal

Kilojoules 1844 kJ

Protein 33 g

Total fat 19.3 g

Saturated fat 3.9 g

Carbohydrates 29.9 g

Sugar 5.7 g

Dietary fibre 7.8 g

Sodium 484 mg

Calcium 139 mg

Iron 3.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.