Gluten-free chicken meatballs and elbows with mint pesto

Recipes / Meat

This quick and easy chicken mince recipe uses gluten-free pasta so everyone can enjoy.

Recipe «Gluten-free chicken meatballs and elbows with mint pesto» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 800g gluten-free chicken sausages, 60ml extra virgin olive oil, 1 bunch fresh mint, leaves picked, 50g toasted pine nuts, 40g finely grated parmesan , 1 lemon, rind finely grated, juiced, 2 French shallots, finely chopped, 80ml dry white wine , 250ml Massel salt reduced chicken style liquid stock, 230g frozen baby peas, 340g pkt Barilla Gluten Free Elbows, Shaved parmesan, extra, to serve, Small fresh mint leaves, to sprinkle.

Ingredients:

  • 800g gluten-free chicken sausages 
  • 60ml extra virgin olive oil 
  • 1 bunch fresh mint, leaves picked 
  • 50g toasted pine nuts 
  • 40g finely grated parmesan 
  • 1 lemon, rind finely grated, juiced 
  • 2 French shallots, finely chopped 
  • 80ml dry white wine 
  • 250ml Massel salt reduced chicken style liquid stock 
  • 230g frozen baby peas 
  • 340g pkt Barilla Gluten Free Elbows 
  • Shaved parmesan, extra, to serve 
  • Small fresh mint leaves, to sprinkle 

Instructions

  1. Line a baking tray with baking paper. Squeeze sausage meat from casings into meatball shapes onto prepared tray. Heat 1 tbs oil in a non-stick frying pan over medium heat. Cook, 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 tbs lemon juice in a slow steady stream until smooth. Season. Reserve 1/4 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 tbs 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.