Coco and I have been eating loads of beans, fruit, pasta, pulses and veg this week.  Mummy says it’s in celebration of National Vegetarian Week.  We’ve had some old favourites from Mummy’s very veggie like Speedy Gonzales Risotto and Flying Lentils.

Mummy and Daddy are also going all green and veggie.  Tonight we’re all having pasta.  Except Mia, she can’t eat the long pasta yet because she only has one tiny tooth.  I made the pasta all by myself. Er, well, Mummy helped me put the tip of the pasta dough into the machine, but I did all the rest!  It was a little hard, but although I’m only two, I’m very strong.  I used my two hands to turn the lever and roll the pasta through the machine until it got really, really thin.   Mummy has made a really quick sauce to go with the pasta using some seasonal vegetables.

Tip:

You can easily turn this into a weaning dish too.  Just puree the asparagus and peas with a handheld blender before adding to the cheese sauce.  Serve with tiny pasta stars or other very small pasta shapes.

The what:

400g asparagus, sliced (you may want to slice it into very small pieces for little ones, or larger if they are a little older)

a large handful of fresh mint, finely sliced

120g frozen peas

200ml Creme fraiche

50g grated mozzarella cheese

a little nutmeg, grated

pepper to season

The how:

Add the asparagus and peas to boiling water and cook for 1-2 minutes, then drain and set aside.

Heat the creme fraiche in a small saucepan until it liquefies.  Add the mozzarella and stir for 1-2 minutes until the cheese has melted.  Then stir in the asparagus, peas and mint.  Grate in some nutmeg and add some pepper to season.

Serve with your favourite pasta.  Spaghetti and tagliatelle are great with this sauce.

To make your own pasta like me, look at Mummy’s The Italian Dream post (http://bit.ly/1FqigXO).  It’s easy peasy!