Chicken pesto meatballs with green peas and pasta

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

Save to favs/meal planning

See favs

For a quick yet healthy dinner, try this pasta dish that's super filling, low in salt plus low in cost!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

110g large pasta shells
1 cup frozen peas
500g lean chicken mince
1 small red onion, chopped
½ teaspoon smoked paprika
½ tablespoon flour
95g store-bought tomato pesto
120g rocketarugulaX and baby spinach leaves
½ cup roasted red capsicums, sliced, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 225°C. Line a baking tray with baking paper.

2 Cook pasta according to packet instructions, adding peas for last 2 minutes of cooking time. Drain pasta and peas, reserving ½ cup cooking water.

3 Meanwhile, place mince, onion, paprika, flour and two tablespoons pesto in a large bowl, mixing to combine. Roll two tablespoonfuls mixture into a ball and place on prepared tray. Repeat with remaining mixture, then bake meatballs for 10 minutes or until firm.

4 Place remaining pesto and reserved pasta water in a large bowl, mixing to combine. Add pasta, peas and mixed leaves, gently stirring to combine.

5 Transfer mixture to a serving platter. Top with meatballs and serve garnished with roasted red capsicum slices.

Nutrition Info (per serve)

Calories 441cal

Kilojoules 1844kJ

Protein 33g

Total fat 19.3g

–Saturated fat 3.9g

Carbohydrates 29.9g

–Sugars 5.7g

Dietary fibre 7.8g

Sodium 484mg

Calcium 139mg

Iron 3.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT