Delicious Chicken Sausage Pasta

Squeeze chicken sausage meat from casings and roll into small meatballs. Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Cook the chicken meatballs for 6 minutes or until browned, turning regularly to ensure they are evenly cooked. Transfer to a bowl and set aside.

To make pesto, process mint, pine nuts and parmesan in a food processor until finely chopped. Add remaining oil and 1 table spoon lemon juice to the food processor in a slow steady stream and keep blending until smooth. Season. Set aside 1/4 cup pesto.

Add shallot to pan over medium heat. Cook for 2 minutes or until soft, stirring continuously. Add white wine to the pan and simmer for 2 minutes or until reduced by half. Add chicken stock and chicken meatballs. Simmer for 4 minutes or until meatballs are cooked through. Add peas and lemon rind. Simmer for 2 minutes or until peas are bright green and tender. Remove from heat. Stir in pesto.

Cook elbow pasta in a large saucepan following packet directions or until al dente. Drain, reserving 1 tablespoon cooking liquid. Return pasta and liquid to saucepan. Add meatball sauce. Toss to combine. Divide among plates. Top with reserved pesto. Sprinkle with extra parmesan cheese and mint leaves.