I do enjoy sneaking extra vegetables and fruit into my children, although they still wont eat homemade chocolate cookies after the recent avocado episode. I've learnt my lesson and these days I just don't tell them, even after they've finished.
This was just plain, simple and frugal 'pesto pasta' and they gobbled it up without any questions being asked or it being poked and prodded. I think the secret is to put plenty of grana padana in (which is quite a bit cheaper than Parmesan) to make it really cheesy. Heidi who is 9 months loved spoonfuls of the 'pesto' by itself, for everyone else we enjoyed it with homemade garlic bread.
BROCCOLI AND PEA PESTO PASTA
| Serves: 4-5 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes |
- 1 Head of Broccoli, broken into florets
- 3 Handfuls of Frozen Peas
- Handful of Basil leaves
- 2 large Handfuls of grated Grana Padana
- 2 TBSP Creme Fraiche
- 2 Clove of Garlic, peeled
- 400g Pasta - I used farfalle
- Step 1: Bring a pan of water to the boil and cook the broccoli and peas for 7-8 minutes.
- Step 2: In another pan cook the pasta according to instructions.
- Step 3: Put the broccoli, peas, parmesan, basil, garlic and creme fraiche in a food processor and blitz until fairly smooth.
- Step 4: Drain the cooked pasta (reserving a few spoonfuls of the cooking water) and toss into the pesto. If you want to loosen the sauce a little add the reserved pasta cooking water. The adults can add some salt and pepper at the table.
| Author: Beth Sachs | Date: 7th January 2016 |
I'm entering this into a few blogging challenges:
ExtraVeg blog hosted by Helen and co-hosted by Michelle
Meat Free Mondays hosted by Jac
Credit Crunch Munch hosted by FabFood4all and Helen