Super Quick Pesto Pasta with Roasted Veggies and Balsamic Tomatoes

By Aileen Cox Blundell

You know those days when you come home from work, your head is frazzled and the last thing you want to do is spend the next hour cooking up a storm to feed the family? Well yesterday was that day for me, and this was our dinner.

I stopped by the local fruit and vegetable shop on the way home from work and there they were, a humongous punnet of organic, locally grown, cherry tomatoes for €2! They smelt so delicious I just couldn’t bring myself to whizz them up into a sauce or eat them hot, they just had to be devoured as they were in all their glory. Ok, so I know I get excited about the craziest of things, and my kids told me as much as I bounced in the door begging them to have a taste. Admittedly, Oscar has never been the biggest fan of tomatoes. Each and every time I serve them, I have always placed a few on his plate, and more times than not, they have been either half eaten and discarded on the side, or just not touched at all. That was until yesterday when…. yes, he ate the tomatoes!!!! Rejoice, rejoice! It takes a lot of stamina to never give in, to always offer and even though you know your little one doesn’t like something to constantly give it to them but this was just what I needed yesterday. My boy finally likes tomatoes and it only took 18 months! 😀

Pesto is one of our favourite sauces and it is so super easy to make. I didn’t use parmesan cheese in this one because it is really high in salt but adults and older kiddies can sprinkle it over their own plate if you feel it needs it. Normally I make a really yummy spinach pesto or even a kale pesto because they are so much cheaper than buying basil. Not at this time of the year though when basil is so inexpensive! I got a 70g pack for €2 (also in the local veg shop). Such great value and it makes this not only a really quick and yummy dinner but also a really cheap one too.

Basil is one of those fragrant herbs you can smell the moment you tear off a leaf and it just begs to be served with tomatoes. The best part though is that basil is incredibly good for you. It is packed with Vitamin A and is an excellent source of Vitamin C, Calcium, Iron and Magnesium! A little wonder herb!

This dish may look like a mediocre mix mash of ingredients but it is both delicious, nutritious and was devoured by the entire family. It also really does take 10 minutes to make. While the pasta is cooking, throw the veggies under the grill. While the veggies are cooking, throw all the ingredients for the pesto into the blender, whizz it up, stir it in and your done!

Finally, I would like to thank everyone who nominated Baby Led Feeding into the Irish Blog Awards. I was literally up to my elbows in blueberries (don’t ask) when I found out that I made the shortlist for not one but TWO categories. I am so beyond thankful to all of you. It has now gone to public vote so if you could pretty, please give me a vote I would be eternally grateful.

Thank you all so much and hope you like my super quick, yummy dinner.

Love Aileen & Oscar xoxox

Super Quick Pesto Pasta with Roasted Veggies and Balsamic Tomatoes

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Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Servings: 4 adults + children

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A deliciously, quick and healthy meal with soft grilled vegetables, perfect for baby led weaning. Baby Led Feeding recipe for little hands.

Ingredients

• 2 litres water
• 350 g whole wheat pasta
• 2 courgettes
• 2 red bell peppers
• Drizzle of olive oil
• 70 g basil leaves
• 100 g pine nuts
• 125 ml olive oil
• Cracked black pepper
• 2 cloves garlic
• 15-16 cherry tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil

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Method

• Heat the water up in a saucepan and cook the pasta as per the packs instructions.
• While the pasta is cooking, cut the peppers in half, deseed and then cut into 8 spears. Drizzle with a little olive oil and place skin side up. Grill under a high heat until the skin starts to char. This takes about 5 or so minutes. Flip the peppers over and cook the other side then remove and place into a bowl and cover the bowl with cling film. This helps easily remove the skins making them easy for little ones to manage.
• When the pepppers are covered, slice the courgette longways, drizzle with a little olive oil and place under the grill under a medium heat. Grill until one side starts to brown. I don’t flip over as usually it is cooked enough for little hands at this stage.This only takes about 5 minutes so keep an eye on it so it doesn’t burn.
• Meanwhile, put all the ingredients for the pesto in a blender and blend until it becomes a smooth and silky sauce. Pour the sauce into a pan and place over a medium heat. Stir for a few minutes until it becomes deliciously fragrant.
• The pasta should be cooked at this stage so drain and add to the pan. Toss it around in the sauce until every piece of pasta is completely dripping with the delicious sauce.
• Cut the cherry tomatoes into 4 pieces then add to a bowl with the remaining ingredients. Give them a good stir then decorate the pasta with them drizzling over the balsamic and oil mixture.
• Place everything on the table and dig in!!!

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Recipe Notes & Tips

For babies just starting out with baby led weaning, I cut the pasta shapes in half after cooking making them easier to manage (you only have to do this to the babies portion of food). Also, removing the skin from the peppers after cooking ensures they can be squashed between your index finger and thumb which also makes it so much easier for little ones to eat.

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