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Gluten-free chicken meatballs and elbows with mint pesto
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Gluten-free pasta with flavorful chicken mince - a quick and satisfying meal for all.
Ingredients:
  • 800g gluten-free chicken sausages
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 bunch fresh mint, leaves picked
  • 50g toasted pine nuts
  • 40g (1/2 cup) finely grated parmesan
  • 1 lemon, rind finely grated, juiced
  • 2 French shallots, finely chopped
  • 80ml (1/3 cup) dry white wine
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 230g (1 1/2 cups) frozen baby peas
  • 340g pkt Gluten Free Elbow pasta
  • Shaved parmesan, extra, to serve
  • Small fresh mint leaves, to sprinkle
Instructions:
  • Prepare a baking tray with baking paper. Shape sausage meat into meatballs on the tray. Heat oil in a non-stick frying pan over medium heat. Cook meatballs for 6 minutes until browned, then transfer to a bowl.
  • In a food processor, blend fresh mint, pine nuts, and cheese until finely chopped. Slowly drizzle in the remaining oil and 1 tablespoon of lemon juice until you achieve a smooth consistency. Don't forget to season with salt and pepper. Set aside 1/4 cup of the flavorful pesto for later use.
  • Sauté shallot in a pan over medium heat until soft, around 2 minutes. Deglaze the pan with wine and simmer until reduced by half. Add stock and meatballs, simmer until cooked through, around 4 minutes. Add peas and lemon rind, simmer until tender and bright green, about 2 minutes. Remove from heat and stir in pesto.
  • Cook pasta according to the instructions on the packet until al dente. Drain the pasta, saving 1 tablespoon of the cooking liquid. Return the pasta and liquid to the pan, then add the sausage mixture and mix well. Serve the pasta on plates, drizzle with the reserved pesto, and sprinkle with extra cheese and fresh mint leaves. Enjoy!

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