50 Pastas Pea Pesto
Vegetables…the four letter word of dinner…NOT TODAY my friends!
I have a recipe up my sleeve that will have your toddler begging for more…I know that’s a pretty big claim, but it’s true. Tonight’s pasta features farfalle (aka bow tie pasta) and pesto laced with succulent peas, herbs and parmesan cheese…what’s not to like?
Let’s dive in…
Boil some water and get that pasta cooking because the pesto is going to be ready before you know it.
In the bowl of a food processor, puree thawed peas, mint, garlic, olive oil and parmesan cheese until smooth. The original recipe called for basil which would be delicious by the way but with the luck I have been having at the grocery, basil was not an attainable ingredient.
Maybe you’ve been in this position…silently freaking out in the middle of the grocery store because you can’t find the ingredient you need for a particular dish all the while your toddler is screaming in the front seat of your cart because it’s 11:30am…which in baby time is lunch time. Do NOT feel paralyzed by your recipes…they are adaptable and I want to empower you to become your OWN chef and experiment with other flavors. YOU can do it!
In this case, mint was a perfect swap in my time of need. Especially since mint and basil run in the same family!
When the noodles are ready, stir your pesto so that it covers the pasta evenly adding reserved past water to loosen the sauce as needed. Voila your pesto laced with peas is ready for consumption and your little one is none the wiser…(insert maniacal laugh)…
As much as a battle dinner can be you can rest easy knowing that this delicious meal is rich with nutrients from veggies that usually get pushed aside. Oh and did I mention that if you are feeling especially devious, you should whip up a side of ginger ale carrots which are practically irresistible.
I must admit I felt a deep sense of satisfaction watching “Little Lew” gobble down his vegetables and asking for more…WHAT?! Who is this kid?
Ginger ale carrots to come soon but in the mean time…what is your family’s favorite veggie dish? Let me know in the comments below!
- 1 lb Farfalle pasta
- 1 ¼ cups thawed frozen peas
- 2 cups of mint (or basil)
- 2 garlic cloves
- ½ cup olive oil
- 1 cup grated Parmesan cheese
- Cook the noodles according to the package instructions minus one minute off of the cooking time. Reserve about ¾ cup of pasta water.
- Meanwhile, in the bowl of a food processer puree the peas, mint or basil, garlic cloves, parmesan and olive oil until smooth.
- Stir the pesto into the cooked noodles adding the pasta water as needed to help cover each noodle evenly. Serve immediately!