This lovely light pasta dish is packed full of flavour (and veggies!) and is perfect for a warm summer evening. ☀️
The homemade cashew pesto used in this summer vegetable pesto pasta is quick and easy to throw together. You can definitely use a store bought pesto to save a bit of time. Just look for one with lower salt levels for babies under 12 months.
👶🏻Suitable from 6 months
🌱Can be made suitable for Vegans
Ingredients:
For the pesto:
-1 cup of fresh basil leaves (approx 30g)
-1/4 cup raw cashews
-1/2 tsp garlic granules
-1 tbsp lemon juice (approx 1/2 a lemon)
-3 tbsp parmesan (or nutritional yeast if vegan)
-6 tbsp extra virgin olive oil
-2 tbsp water
-OPTIONAL: 1/4 tsp salt
For the veggie pasta:
-250g dried pasta
-1/2 courgette
-1 cup cherry tomatoes (quartered lengthways)
-1/2 yellow pepper
-100g asparagus
Method:
Cook your pasta according to packet instructions
Add the basil, garlic granules, cashews, parmesan/nutritional yeast, olive oil and lemon juice to a blender and blend until smooth
Add 1-2 tbsp water to loosen the mixture as needed
OPTIONAL: remove 1-2 tbsp of pesto for baby’s portion then add 1/4 tsp salt to the remaining pesto and blend to combine
Roughly slice the courgette, pepper & asparagus into inch long batons and sauté in some olive oil until soft
Add the pesto and summer veggies to the cooked pasta and toss to coat thoroughly
Slice the cherry tomatoes into quarters lengthways and stir into the pasta and veggies just before serving.