Pasta with pumpkin, bacon & peas
Eat me from: 7–8 MONTHS (once chewing has developed)
Source of vitamin c, carbohydrates, protein
Serves 1 baby & family of 4
400 4 (14 oz) peeled and chopped pumpkin (squash)
1 tsp olive oil
1 diced onion
2 cloves finely chopped garlic
4 diced rashers of bacon
400 g (14 oz) fettucine
200 g ( 7 oz) frozen /fresh peas
100 g (3.5 oz) goat's feta
Steam 400 g (14 oz) peeled and chopped pumpkin (squash) for 8 minutes or until tender, then set aside. Heat a frying pan over medium heat and add 1 tsp olive oil. Cook 1 diced onion and 2 finely chopped garlic cloves for 3 minutes until fragrant. Add 4 diced rindless rashers of bacon and cook for a further 2 minutes, then remove from the heat and set aside. Meanwhile, cook 400 g (14 oz) fettuccine according to the packet directions, then drain, reserving 2–3 tbsps of the cooking liquid. Cook 200 g (7 oz) frozen peas according to the packet directions. Combine the steamed pumpkin, hot pasta, 100 g (3½ oz) crumbled goat’s feta and the reserved cooking liquid in a large bowl and mash together lightly, then stir through the peas and the bacon mixture. Divide among bowls, serve and enjoy immediately.
Recipe from Baby Pip Eats by Amie Harper.