Pea Pesto Pasta for Toddlers
Small pasta tossed in a bright green, nut-free pesto made from peas, basil and olive oil. Ready in 15 minutes and good warm or cold.
Ingredients
Makes about 2 cups
Foods in this recipe
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Method
- 1
Cook the pasta in unsalted water until very soft. Add the peas for the last 3 minutes.
- 2
Scoop out ½ cup of cooking water, then drain.
- 3
Blend half the peas with the basil, olive oil, Parmesan and 2 tbsp cooking water until smooth.
- 4
Toss the pasta and remaining peas with the pesto, adding more water until glossy. Lightly squash the whole peas with a fork for younger toddlers.
- 5
Cool to warm before serving.
Toddler plate & family plate
Toddler plate
½ cup pasta with the peas lightly squashed, plus a few soft-cooked chicken pieces or a spoon of white beans for protein.
Family plate
Top with extra Parmesan, black pepper and a pinch of salt at the table.
health_and_safetyAllergens
Contains wheat and milk (top 9 allergens).
sync_altSwaps
- swap_horizUse chickpea or lentil pasta for extra protein.
- swap_horizLeave out the Parmesan for a milk-free version.
kitchenStorage
Fridge 3 days. Serve cold in a lunchbox with an ice pack, or reheat with a splash of water until steaming, then cool.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
