Pasta and pea pesto
Peas are firm favourites with babies and older children alike. This pasta and pea pesto recipe combines the mild taste of peas with mint leaves, olive oil and Parmesan cheese to give it extra flavour. Rather than using pine nuts that traditionally go into pesto we chose to use sunflower seeds, to give the sauce an added nuttiness.
Servings 4 small bowls
Ingredients
- 3 cups dried pasta shells (210 grams)
- ¾ cup frozen peas (100 grams)
- 4 mint leaves
- ¼ garlic clove small
- 15 grams Parmesan cheese
- 1½ tbsp sunflower seeds (12 grams)
- 3 tbsp olive oil (50 mls)
- ¼ cup water add 1 tablespoon at a time
Instructions
- Boil the pasta shells in a saucepan of water for 5-10 minutes or as per the instructions on the packet. Drain and empty into a bowl for serving.
- In the meantime, place the peas and mint leaves in another saucepan of boiling water. Simmer for 5 minutes or until the peas are cooked through.
- Drain the peas and mint and place them in a small blender with the garlic, Parmesan cheese, sunflower seeds and olive oil.
- Blend until it makes a smooth paste.
- Add your water one tablespoon at a time to reach your desired consistency for your pea pesto sauce.
- Serve over the cooked pasta shells and with some extra grated Parmesan cheese for a tasty meal.