Cheesy sage and chicken meatballs with a creamy pea & spinach pasta

Pre heat the oven to 200 fan bake. Get a large pot of salted water boiling.

Mix the meatball ingredients together. Season with salt and pepper. Then roll into 12 golf ball sized Bolos and place onto a lined baking tray.

Prep the sauce ingredients ready for cooking.

Bake the meatballs for 12-15 mins or until cooked.
Get the pasta shells cooking. Make sure to reserve at least half a cup of the pasta water.

Heat a large pan over a medium heat, add the butter and onion. Then throw in the thyme sprigs. Add the garlic and stir well. Season with pepper. After a few minutes add the wine. Turn the heat up slightly and let the alcohol burn off.
Turning down the heat add the lemon zest and cream. Stir well then fold in the peas, stirring for a minute then add the spinach and lemon juice.

Drain the pasta then fold it into the sauce. Add the Parmesan and some of the pasta water.

Place the cooked meatballs on top. Pour the juices from the meatballs over the top and garnish with extra fresh thyme leaves and lemon zest.