asparagus pesto linguine

• Vegetarian
• Can be made gluten free by using brown rice linguine noodles
• For BABY 8 months+: Remove 1 tbsp of pesto and ¼ cup cooked pasta, puree/pulse in the mini processor with 1 tbsp pasta cooking water until chunky texture is reached. Serve.
• If there is extra pesto, freeze into ice cube trays and use later on for grilled cheese spread or add to cooked pasta for a quick meal.

** Pine nuts are optional if you are concerned about allergies. Health Canada has removed the “wait until after 2 years” recommendation to introduce nuts. They suggest introducing nuts early may prevent allergies.

Tid Bits: Asparagus is high in antioxidants and rich in folate, which promotes heart health and helps baby produce and maintain new cells.

Serves 6


1 -340g box linguine

¼ cup pine nuts (optional)**

1 pound thin asparagus, coarsely chopped

1 cup loosely packed fresh parsley, mint and tarragon

1 garlic clove, chopped

1/3 cup Parmigiano-Reggiano, grated

½ lemon, juiced

1/3 cup olive oil

sea salt and pepper to taste

  1. Bring a large pot of water to a boil, salt it, add pasta and cook until el dente, about 9-11 minutes. Drain, reserving 1 cup of the pasta cooking water.
  2. While pasta is cooking, in a small skillet, toast pine nuts until slightly browned.
  3. Using a food processor, puree the asparagus, herbs, cheese, pine nuts and lemon juice. With the machine on, drizzle oil, adding more if necessary to form a creamy pesto.
  4. In a large bowl, combine linguine, pesto and ½ cup of reserved cooking water. Toss to coat- serve.

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