Chicken meatballs with pea & pesto rice

To make the pesto, place the basil, parmesan, pinenuts and garlic in the bowl of a food processor; process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream. Process until smooth. Season with salt and pepper.

Cook the peas in a large saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well.

Place 1/2 cup of the peas in a medium bowl. Use a fork to lightly crush. Add chicken mince, breadcrumbs and 2 tbs of the pesto. Use your hands to combine. Season with salt and pepper. Roll tablespoonsful of chicken mixture into balls.

Heat half the oil in a large saucepan over medium heat. Add half the meatballs; cook, turning, for 5 minutes or until brown all over and just cooked through. Transfer to a bowl. Repeat with remaining meatballs.

Heat remaining oil in pan. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and stir to combine. Add chicken stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until stock is absorbed and rice is tender. Return meatballs and peas to pan. Set aside, covered, for 5 minutes or until heated through. Add remaining pesto and half the green onions; gently fold through. Divide rice and meatballs among serving bowls. Top with remaining green onions, baby rocket leaves and parmesan, to serve.