GLUTEN-FREE MEATBALLS

SERVES 6 PREPARATION TIME: 10 MINUTES COOKING TIME: 20 MINUTES 800g gluten-free chicken sausages 60ml (¼ cup) extra virgin olive oil 1 bunch fresh mint, leaves picked 50g toasted pine nuts 40g (½ cup) finely grated parmesan 1 lemon, rind finely grated, juiced 2 French shallots, finely chopped 80ml (⅓ cup) dry white wine 250ml (1 cup) salt-reduced chicken stock 230g (1½ cups) frozen baby peas 340g pkt Barilla Gluten Free Elbow pasta

Shaved parmesan, extra, to serve Small fresh mint leaves, to sprinkle

METHOD

1. Line a baking tray with baking paper. Squeeze sausage meat from casings into meatball shapes onto prepared tray. Heat 1 tbsp oil in a non-stick frying pan over medium heat. Cook meatballs, turning, for 6 minutes or until browned. Transfer to a bowl.

2. For pesto, process mint, pine nuts and cheese in a food processor until finely chopped. Add remaining oil and 1 tbsp lemon juice in a slow steady stream until smooth. Season. Reserve ¼ cup pesto.

3. Add shallot to pan over medium heat. Cook, stirring, for 2 minutes or until soft. Deglaze pan with wine. Simmer for 2 minutes or until reduced by half. Add stock and meatballs. Simmer for 4 minutes or until cooked through. Add peas and lemon rind. Simmer for 2 minutes or until bright green and tender. Remove from heat. Stir in pesto.

4. Cook pasta following packet directions or until al dente. Drain, reserving 1 tbsp liquid. Return pasta and liquid to pan. Add sausage mixture. Toss to combine. Divide among plates. Top with reserved pesto. Sprinkle with extra cheese and mint leaves.