Conchiglie with herb pesto, chicken meatballs, walnuts & crumbled feta
INGREDIENTS PER PERSON
100G Conchiglie pasta
2 chicken sausages
handful of parsley, basil, chives, spinach
1/2 clove of garlic
20ml olive oil
Salt & pepper
4 walnut kernels
10g feta to crumble
Cook pasta in salted boiling water for 10 minutes.
In a blender, blitz the herbs garlic oil & parmesan until creamy pesto
Cut chicken sausages in pieces, remove outer skin & roll into meatballs.
Cook in a frying pan until golden.
Drain the pasta, mix in the pesto & add the chicken sausages. Finish with walnuts & feta.
Conchiglie are a great shape to really mop up sugos and pestos.
With this recipe you get so much freshness from the herb pesto and it feels luxurious too.
Tons of protein in the chicken sausages & salty, creamy texture from the feta & crunch from the walnuts.
Lush summer family meal full of flavour :-)
Let me know if you try it & post a pic on your insta make sure you tag me @thekikicproject