Thursday, October 19, 2006

Pasta with Pea Pesto

It used to be so easy to feed my kids. When they were younger (just a month ago!), they would eat tofu, mushrooms, peas, cauliflower, and almost anything I give them. Strangely, they have now evolved into the 'no' phase, including 'NO' to vegetables. But, I am determined to get some greens into them, and since I didn't want to resort to bribery (yet), I have found new ways to hide the veggies so that they will eat them. Thus, the pesto. Since they love rice and pasta, I have been making pesto with peas and carrots, and they consumed it with grilled chicken on the side. I first saw this Pea Pesto recipe in Cook's Illustrated and here is ithe recipe:
Using the food processor, chop 2 medium garlic cloves. Then add 2 cups thawed frozen peas with 1 cup fresh basil leavels, 1/4 cup toasted walnuts, 1/4 cup grated Parmesan cheese. With the processor running, drizzle extra-virgin olive oil into the processor until smooth.
I have used it on brown rice and mashed potatoes also.

1 comment:

Anonymous said...

Nutritious too! - san