Serves 6 - Prep & Cooking 30 Minutes
800g gluten-free chicken sausages
60ml (1/4 cup) extra virgin olive oil
1 bunch fresh mint, leaves picked
50g toasted pine nuts
40g (1/2 cup) finely grated parmesan
1 lemon, rind finely grated, juiced
2 French shallots, finely chopped
80ml (1/3 cup) dry white wine
250ml (1 cup) gluten-free salt-reduced chicken stock
230g (1 1/2 cups) frozen baby peas
340g pkt Barilla Gluten Free Elbows
Shaved parmesan, extra, to serve
Small fresh mint leaves, to sprinkle
- 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.
- 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.
- 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.
- 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.