I don’t want to overly bombard you with my apple sauce experiments, so it’s back to good old trusty pasta today.
I love the Sainsbury’s Little One’s site when they do recipes three-ways: for babies, for toddlers and for adults. For example for their creamy spinach and leek pancake bake (must try this) the filling is pureed for a baby, a toddler eats the recipe as is, and adults get a surprise of smoky ham inside. These recipes give me a renewed enthusiasm for cooking for Nicholas when my enthusiasm is lagging. They encourage me to experiment with my tried and tested recipes, working out more toddler-friendly versions of them. While I love making dishes everyone can eat, I really do love making meals just for Nicholas.
One of my ‘go to’ summer recipes is a cold pasta recipe I came across in The Times probably more than ten years ago. It’s an Ann and Franco Taruschio invention and I believe it’s in their 100 Great Pasta Dishes book (but don’t quote me on that). It’s a wonderfully fresh and filling dish, perfect to make the day before, perfect to take to work for lunch, and perfect to take on picnics or to have as a vegetarian option at a barbecue. I’ve made it a couple of times for my Italian in-laws and they love it (always a good sign!). I’ll write up that recipe tomorrow, but for now, here’s my toddler-friendly version of it.
I grated the courgette/zucchini to cut down the preperation time. However, next time I’ll dice it, as grated it sticks to itself and is difficult to separate, and Nicholas tends to pull large pieces of it from his mouth.
The original recipe uses penne and it really does need a short tube-shaped pasta. I used tubetti rigati which are like mini penne. You could also use macaroni or cut penne into shorter tubes after it’s cooked.
You can cook the egg and pasta in the same water, you just need to make a calculation based on the cooking time needed for the pasta you’re using. My tubetti rigati take 11 minutes to cook, so one minute after I put them into the boiling water I added the egg, cooking them together for 10 minutes before draining everything.
HERBY COURGETTE PASTA SALAD WITH FETA AND EGG
100g courgette / zucchini, finely grated
2 medium basil leaves, finely shredded
2 medium mint leaves, finely shredded
50g tubetti rigati (or other small tubed pasta)
100g feta cheese
Drizzle of olive oil
Pinch of salt (optional)
Bring a small saucepan of water to the boil and gently lower the egg into it. Boil for 10 minutes. Plunge into cold water, peel and cut into 6 wedges. Cut each wedge in half.
Cook the pasta as directed on the packet. Drain and add a drizzle of olive oil to stop the pasta from sticking to itself. Put in a medium-sized bowl and cool in the fridge.
Squeeze the excess moisture from the grated courgette. In a small non-stick frying pan, cook the courgette for a couple of minutes over a medium heat. Take off the heat and stir in the basil and mint.
Add the herby courgette to the pasta. Mix in the feta and egg. Serve cold.
- chop the courgette into small cubes rather than grate it
- add a splash of balsamic vinegar at the end