Summer Vegetable Pesto Pasta

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.

Change things up by using different vegetables in your Summer Vegetable Pesto Pasta. Why not get your little one to have a go at chopping the veggies safely with their doddl knife too?

Post a photo of the finished result and tag us @doddl.

Don’t forget to check out our other recipes here!

Another delicious recipe made especially for doddl by Jess at babyled_bears.

 

Find out more about doddl products by visiting the doddl store or if you’re in the US visit us at our US doddl store.

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