When it comes to kids and green vegies, I find peas are often the most favoured thanks to their small size, vibrant colour, and natural sweetness.
They’re a good source of plant-based protein and fibre and contain essential vitamins and minerals like vitamin K, C, manganese, and folate.
I’ve paired them in this pesto with refreshing mint to bring out their sweetness even more, and pumpkin seeds as they’re a great source of zinc, magnesium, and nourishing fats that growing little bodies need.
While I’m all for increasing our kids’ vegetable intake by adding them into meals, sneaking or hiding them in foods without them knowing might actually hinder their ability to develop a taste for and accept them.
Remember, it’s about building up exposures, because kids know what they like and they like what they know and it can take 20 or more exposures before a child will try a new food.
Looking at, playing with, smelling, and describing a new food without ever putting it in their mouth all count as exposures.
So why not leave a few peas out on the bench for the kids to play with while you make this together, and scatter a few whole peas through your finished pasta, too?
Serves: 4 – Prep time: 10 minutes – Cook time: 15 minutes
Ingredients:
· 400g pasta of choice
· 1 ½ cups frozen peas, thawed
· 1 cup fresh mint and basil leaves
· ½ cup extra virgin olive oil
· ⅓ cup grated parmesan
· ¼ pumpkin seeds
· 1 garlic clove
· 3 tbsp lemon juice
· 1 tbsp lemon zest
· ½ tsp sea salt
· Optional: Parmesan and peas to garnish
Instructions:
1. Cook your pasta according to the packet instructions and drain, reserving ¼ cup of the cooking liquid.
2. Add all your pesto ingredients to a blender and process until smooth and creamy.
3. Mix your pesto through the pasta, adding a little of the reserved cooking liquid to help the pesto coat the pasta nicely. Top with grated parmesan and peas.
