Recipe: veggie pesto & pea pasta

Pasta sauces are a great way to cram in lots of nutrient-dense vegetables

Get baby’s weaning off to a healthy start with nutritionist Alice Fotheringham’s veggie pesto and pea pasta

Veggie pesto & pea pasta

It’s easy to cram vegetables into this take on pesto – and try pasta made from pea flour, which contains more protein than standard pasta (and is gluten free).

spinach & ricotta cakes

About this recipe

SUITABLE FROM: eight months

PREPARATION: 20 minutes

COOKING: 25 minutes

MAKES: 4 portions


1 clove garlic, crushed

1 sweet potato, peeled and finely chopped

1 medium courgette, chopped

1/2 medium aubergine, chopped (optional)

50g frozen peas

50g curly kale

10 fresh basil leaves

2 tbsp olive oil

40g parmesan cheese, grated

200g pea pasta

Ground black pepper to taste

  1. Heat a large frying pan with 1 tablespoon of oil and add the onion. Stir for five minutes until it starts to turn translucent, then add the garlic, sweet potato, courgette and aubergine, and cover. Cook for 10 minutes until the vegetables start 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.
  2. While all the vegetables are cooking, cook the pasta in a pot of boiling water, and drain.
  3. Once the veg is cooked, take off the heat and add the basil, parmesan, remaining olive oil and pepper, and blend to make a sauce.
  4. Mix the pasta into the sauce, and grate over any extra parmesan.

Alice Fotheringham is infant nutrition specialist at Piccolo. Piccolo is an organic baby food brand with roots in the Mediterranean approach to feeding children. The brand supports the NCT and gives 10% of its profits to food education. 

Want more? Piccolo’s spinach and ricotta cakes