Pea pesto with pasta shapes

Weaning recipe: Pea pesto with pasta shapes

By Caroline Hire
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Prep: 5 mins Cook: 10 mins

Easy

Makes 100g - enough for baby and parent

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

Nutrition and extra info

  • Healthy

Nutrition: per tsp of pesto for baby & 50g cooked weight pasta

  • kcal103
  • fat3g
  • saturates0.5g
  • carbs16g
  • sugars0.4g
  • fibre1g
  • protein3g
  • salt0.1g
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Ingredients

    For the pesto

    • 50g frozen peas
    • 20g pine nuts, toasted
    • 20g parmesan, grated, plus extra for sprinkling on adult portion
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • around 8 basil leaves
    • 5 tbsp extra virgin olive oil
    • cooked pasta shapes, to serve
      Pasta

      Pasta

      pah-stah

      Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

    Method

    1. 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.

    2. Cook the pasta according to the pack instructions, then stir through a little pesto. Babies should need about one teaspoon for a serving.

    3. Cover and keep the remaining pesto in the fridge for up to 3 days.

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    Comments, questions and tips

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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    jolo14
    24th Jan, 2017
    Do you cook the peas first?
    goodfoodteam's picture
    goodfoodteam
    30th Jan, 2017
    Thanks for your question. No you don't need to cook the peas first.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.