Piccolo’s take on vegetable pesto without the pine nuts, but with loads more veggies! This yummy veggie pesto with artisan hand cut pasta pieces makes a perfectly balanced and nutritious meal for your little one. Taking traditional pesto pasta to another level, this zingy, veg packed pesto is made with kale, aubergine, Italian cheese and plenty of basil. Served with tricolore pasta made from spinach and tomato for additional goodness.
Suitable from 6 months | Preparation: 20 minutes | Cooking: 25 minutes | Not suitable for freezing
1 clove garlic, crushed
1 medium sweet potato, peeled and finely chopped
1 medium courgette, chopped
½ medium aubergine, chopped (optional)
50g frozen peas
2 handful’s curly kale (approx. 50g)
10 basil leaves
2 tbsp olive oil
40g Parmesan cheese, grated
Ground black pepper to taste
200g baby pasta
½ medium onion, peeled and finely chopped
Heat a large frying pan with 1 tbsp. of oil and add the onion. Stir for five minutes until starts to turn translucent then add the garlic, sweet potato, courgette and aubergine if using and cover. Cook gently for 10 minutes until the vegetables have started to soften. Add the peas and kale and continue to stir and cook for a further 5 minutes, adding water if the pan dries out.
While all the vegetables are cooking, cook the pasta in a large pot of boiling water according to packet instructions. Once cooked, drain.
Once the vegetables have cooked, take off the heat and add the basil, Parmesan, remaining olive oil and pepper and blend together to make a sauce.
Mix the pasta into the sauce, and grate over any extra parmesan.
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