No wonder pasta is such a favourite for families all over the world. It is quick to prepare and has the potential to be healthy, depending on the sauce you make with it. Children have an endless fascination with all the shapes and sizes pasta comes in. Speaking of which, Gabriel tasted pasta for the first time the other day and approved! Though I must admit I’m still a bit nervous giving him solid (not puréed) food. At 8 months he still doesn’t have any teeth and I dread the day he’s going to choke on something. Oh dear, I sound like a paranoid mother, don’t I?
Gabriel’s highchair is smack dab in the middle of the kitchen with an excellent view of the gas stove. Constantly he demands tasting whatever we’re cooking even if it means kicking up a fuss. Mascarpone he likes, but he’s not too sure of the texture of broccoli, although he likes the flavour of the stalk. The picture above is of Gabriel when he was 4 months old, eating fresh pear purée.
P.S. This dish joins Presto Pasta Nights.
Making this broccoli, pine nut and mascarpone pasta is super easy. To add, this vegetable pasta dish is inexpensive to make. Sprinkle with some cheese or fresh herbs.
- 350g (12 oz) fresh or dried pasta
- 2 heads broccoli
- 100g (3½ oz) pine nuts
- 280g (8 oz) tub mascarpone
- salt and pepper
- Steam or boil the broccoli, then break into florets.
- Meanwhile, cook the pasta a large pan of boiling salted water until just al dente, i.e. tender but still firm to the bite.
- Grill or dry-fry the pine nuts and set to one side.
- Stir the broccoli, mascarpone and pine nuts into the pasta. Season to taste and serve immediately.
- In the photo I used trompetti. You can use any pasta that you fancy.
- Serving Size: 1 serving
- Calories: 382
- Sodium: 27 mg
- Fat: 22.8 g
- Saturated Fat: 8.45 g
- Carbohydrates: 38.15 g
- Fiber: 5.9 g
- Protein: 5.8 g
- Cholesterol: 44 mg