Best Weaning Recipe Pea Pesto With Pasta Shapes Recipes
WEANING RECIPE: PEA PESTO WITH PASTA SHAPES
A fresh and flavour-packed homemade pesto with peas and pine nuts, that you and your toddler are sure to love. Perfect for when your child is moving onto more substantial meals
Provided by Caroline Hire - Food writer
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 15m
Yield Makes 100g - enough for baby and parent
Number Of Ingredients 6
Steps:
- Tip the peas into a food processor, along with the pine nuts, Parmesan, basil and olive oil. Blitz until smooth. You may need to use a spatula to scrape the sides of the bowl a few times. It should be a really smooth consistency with no chunks of pine nut for babies.
- Cook the pasta according to the pack instructions, then stir through a little pesto. Babies should need about one teaspoon for a serving.
- Cover and keep the remaining pesto in the fridge for up to 3 days.
Nutrition Facts : Calories 103 calories, Fat 3 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PASTA SHAPES WITH PESTO AND PEAS
Get kids excited with fun pasta shapes like ABCs and 123s and keep them excited with the delicious taste of pesto and Parmesan. Pasta Shapes with Pesto and Peas is easy to make and tasty too.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta in large saucepan as directed on package; drain. Return pasta to pan.
- Add pesto sauce, tomatoes and peas; mix lightly. Cook on low heat 3 to 5 min. or until heated through, stirring frequently. Remove from heat.
- Stir in cheese.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 480 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 3 g, Protein 9 g
PASTA WITH CHOPPED PESTO AND PEAS
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
- As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
- Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
- Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
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