Chicken mince pasta

Line a baking tray with baking paper. Squeeze sausage meat from casings into meatball shapes onto the prepared tray. Heat 1 tbsp oil in a non-stick frying pan over medium heat. Cook, turning, for 6 minutes or until browned. Transfer to a bowl and set aside.

For the pesto, process mint, pine nuts and parmesan in a food processor until finely chopped. Add remaining oil and lemon juice in a slow steady stream until smooth. Season with salt. Keep a 1/4 cup of the pesto aside.

Add shallots 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 chicken stock and chicken 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 sauce.

Cook elbow pasta in salted boiling water for 8 - 10 minutes or until al dente. Drain, reserving 1 Tbsp cooking liquid. Return pasta and liquid to pan. Add chicken meatball mixture. Toss to combine. Divide among plates and top with reserved pesto. Sprinkle with extra parmesan cheese and mint leaves.