Chicken pesto meatballs with green peas and pasta

Instructions

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.