Chicken pesto meatballs with green peas and pasta
- 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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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)
Total fat 19.3g
–Saturated fat 3.9g
Dietary fibre 7.8g
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