It’s Food Revolution Day so I’ve cooked Jamie Oliver’s pappardelle with peas and pecorino. I skipped broad beans because I didn’t have it and subbed mint for fresh lovage. It turned out so delicious! I know this pasta dish will be served on a regular basis in our house. I’ll use buckwheat pasta the next time.
What age? I’d say 7months + so for a baby who had few meals already. I’d use buckwheat pasta instead of spelt for a baby under 12 months but that’s just me 😉
- • 400 g pappardelle (I used spelt pasta)
- • 2 big handfuls of peas (Jamie's version is with broad beans and peas)
- • ½ a bunch of fresh lovage (Jamie used mint)
- • 1 - 2 tablespoons ghee (Jamie used extra virgin olive oil)
- • 1/2 lemon juice (Jamie used juice of 1 lemon and the zest)
- • Pecorino or Parmesan cheese
- 1. Cook the pasta in boiling salted water, according to packet instructions. Leave out few tablespoons of cooking water.
- 2. Melt ghee in a big pot and add peas. Reduce heat and cook for 5 minutes. Meanwhile, wash and chop lovage and place it in a blender with 3 tablespoons of water from cooked pasta or vegetable stock or simply water. Blend for few seconds.
- 3. Add blended lovage to the peas along with lemon juice, pinch of salt and pepper. Stir till combined. Turn off the heat.
- 4. Grate 2 handfuls of cheese and add to the pot. Stir. Add cooked & drained pasta and stir till pasta is covered with sauce. Serve immediately. Enjoy!