Penne pasta with meatballs and peas

I love pasta in any shape or form. I’ll never forget slurping on my first strands of spaghetti as a child. Of course my taste buds have certainly developed and the types of pasta have changed. But sometimes you just like going back to your roots. This recipe is a hybrid taken form a number of sources over the years. There’s good ol’ penne, which is always in my pantry and there’s chicken meatballs. I had a few chicken thigh fillets lying around and whizzed them up in a food processor with some “panko” Japanese breadcrumbs, an egg, some fresh basil and oregano, salt, pepper, grated parmesan and chilli. I shaped the mixture into little balls and baked them in a 180 dec C oven for about 40 mins. Once they were cooked I added them to a pot that had some “passata” and olive oil simmering away. I added a little chicken stock (acout 3/4 cup) and let it cook for about 45 mins. At the very end I added some frozen peas I had in the fridge. My final step was to boil the penne to the “al dente” stage and toss it all together. As you can see it’s really easy. I just play around in the kitchen sometimes and make things up as I go. Its also a good way of using up ingredients lying about. Enjoy and feel free to add or change the recipe. Mmmm…Enjoy!

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