CHICKEN, MINTED PEA & RICOTTA MEATBALLS

SERVES 2 PREP + COOK 50 MINS PER SERVE 2620kj COST $$$$$

1/ cup frozen peas 3 1 tsp finely grated lemon rind 2 tbsp coarsely chopped mint leaves 175g minced chicken 1 garlic clove, crushed ¼ cup dried multigrain breadcrumbs 1 egg yolk 2 tbsp low-fat ricotta 1 tbsp olive oil 400g canned diced tomatoes 2 tsp balsamic vinegar 130g wholemeal spaghetti 2 tbsp mint leaves, extra 2 tbsp shaved parmesan 1 Preheat oven to hot, 240°C. Grease and line a small shallow roasting pan with baking paper. 2 Place peas in a medium heatproof bowl, cover with boiling water, stand for 1 min, drain, reserving 1 tbsp of the water. Blend or process peas, reserved water, rind and chopped mint until just combined.

3 Combine chicken, garlic, breadcrumbs and egg yolk in a medium bowl, mix well. Stir in pea mixture and ricotta.

4 Roll level tbsps mixture into balls using wet hands (see tip). Place in prepared pan and drizzle with oil. Roast meatballs for 15 mins, turning once. Add tomato and vinegar and roast for a further 5 mins, or until the meatballs are cooked through and sauce is hot.

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

6 Serve pasta with meatballs and sauce. Top with extra mint and parmesan.