Quick · Dinner

Pea, mint and ricotta pasta

Name: Pea, mint and ricotta pasta
Total time: 20 min
Yield: 4 adults and 1 small eater
Cuisine: Australian family
Ingredients: Short pasta; Frozen peas; Ricotta; Lemon, zest and juice; Mint, leaves torn; Olive oil; Parmesan, grated; Salt; Black pepper

20 min 4 adults, 1 small eater Vegetarian

Tested on Norah

Cooking for a little one aged

At 9 months babies are working on their pincer grip. Soft finger strips and small pieces both work.

Age is a guide. Readiness, texture and allergens matter more than the number.

For the family

Makes about 4 bowls.

IronSome

Keeps2 days chilled

FreezesNot well

For little ones

Same pasta

Take their portion out before the parmesan and salt. Cut the pasta into pieces they can pick up and squash the peas a little.

Bite-sized piecesRoughly the size of your thumbnail.

The lemon and mint are fine.

WheatDairy

Check allergens and your child's feeding readiness before serving. Feeding notes are Emily's own and are not medical advice.

Method

Bring a large pot of water to the boil. Add the pasta and cook until just tender.10 min
Little one · Leave the water unsalted if a little one is eating.
Two minutes before the pasta is done, tip in the peas.2 min
Drain, keeping a cup of the water. Return the pasta and peas to the pot off the heat.
Stir in the ricotta, olive oil, lemon zest and juice, loosening with a splash of the pasta water.
Little one · Take the little one's portion out now, before the cheese and salt.
Season with parmesan, salt and pepper. Tear over the mint and serve.
Little one · Cut their pasta small. Squash the peas a little.

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