BAKED CHICKEN, PEA & RI­COTTA MEAT­BALLS WITH SPAGHETTI

SERVES 4 PREP + COOK 50 MINS

Woman’s Day (Australia) - - Everyday Food -

✦ ²⁄ cup frozen peas 3 ✦ 2 cups boil­ing water ✦ 2 tsp finely grated lemon zest ✦ ¼ cup coarsely chopped mint ✦ 350g chicken mince ✦ 2 gar­lic cloves, crushed ✦ ¼ cup dried multi­grain bread­crumbs ✦ 1 egg ✦ ¹⁄ cup fresh ri­cotta 3 ✦ 1 tbsp olive oil ✦ 800g can diced toma­toes ✦ 3 tsp bal­samic vine­gar ✦ 500g spelt spaghetti ✦ 2 tbsp finely grated parme­san

1 Pre­heat oven to 240°C. Oil and line a shal­low roast­ing pan with bak­ing pa­per.

2 Place peas in a medium heat­proof bowl. Cover with boil­ing water. Stand peas 1 min. Drain, re­serv­ing 1 tbsp of water. Blend or process peas, re­served water, zest and chopped mint un­til just com­bined.

3 Com­bine mince, gar­lic, bread­crumbs and egg in a medium bowl. Mix well. Stir in pea mix­ture and ri­cotta.

4 Us­ing wet hands, roll level ta­ble­spoons of mix­ture into balls. Place in roast­ing pan. Driz­zle with oil. Roast meat­balls, turn­ing once, 15 mins. Add toma­toes and vine­gar. Roast a fur­ther 15 mins un­til meat­balls are cooked through and sauce is hot.

5 Mean­while, cook pasta in a large saucepan of salted boil­ing water fol­low­ing packet in­struc­tions un­til just ten­der. Drain.

6 Di­vide pasta, meat­balls and sauce among plates. Sea­son to taste. Serve topped with parme­san. Sprin­kle with mi­cro herbs or small fresh mint leaves, if you like.

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