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Spinach linguine with chicken and pea meatballs
Spinach linguine with chicken and pea meatballs
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Elevate kids' meals with vibrant spinach-infused colored pasta for a fun and sneaky way to add veggies to their diet!
Ingredients:
  • 250.00 ml frozen peas
  • 300g chicken mince
  • 120.00 gm fresh ricotta
  • 62.50 ml finely chopped fresh mint leaves
  • 125.00 ml fresh breadcrumbs
  • 36.40 gm olive oil
  • 400g can diced tomatoes
  • 160g baby spinach
  • 250.00 ml wholemeal plain flour
  • 250.00 ml plain flour
  • 2 eggs (see Notes)
  • 2.40 gm salt
  • Extra plain flour, for dusting
Instructions:
  • Create Spinach Linguine: Wilt spinach in a large saucepan over medium heat, covered, for 2 minutes. Remove from heat and press spinach in a fine sieve to remove excess liquid.
  • Add spinach to a food processor and pulse until finely chopped. On a clean surface, place flour in a mound and create a well in the center. Add eggs, spinach, oil, and salt into the well. Use a fork to gently combine everything, gradually incorporating flour from the edges. Knead the dough for 5 minutes until smooth and elastic, adding extra flour to the surface if necessary. Cover with plastic wrap and let it rest for 1 hour.
  • Divide the dough into 4 portions. Flatten 1 portion with your hand until it's 2cm thick. Lightly dust the dough with flour. Set the pasta machine to the thickest setting. Feed the dough through the machine while turning the handle. Fold both short ends of the dough to the center to create a smaller rectangle. Repeat the folding process twice.
  • Adjust the machine rollers to a thinner setting. Dust the dough with flour and pass it through the pasta machine until it is 1.5mm thick. Gently fold the pasta, sprinkle with flour, and set it aside under a damp tea towel. Repeat the process with the remaining dough portions.
  • Slice the dough into thin 3mm strips using the cutting attachment on a pasta machine or a large knife.
  • Boil peas for 2 minutes until bright green and tender. Refresh in cold water, then drain well and place in a large bowl. Roughly mash peas with a potato masher. Add mince, ricotta, mint, and breadcrumbs, mix well. Roll mixture into balls using tablespoons. Place on a plate, cover with plastic wrap, and refrigerate for 30 minutes until firm.
  • In a large frying pan over medium heat, heat oil. Add the meatballs and cook for 8 minutes, turning occasionally, until browned and fully cooked. Pour in the tomato sauce and bring to a simmer.
  • Boil pasta in a large saucepan of water for 2 minutes until tender. Drain thoroughly, then distribute evenly among serving bowls. Spoon meatball mixture over pasta and serve promptly.

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