Blend the pasta and sauce mix until you have the desired consistency.
Your toddler can pick out pieces of pasta and peas from the mixture - just make sure it's cooled slightly.
160g wheel-shaped pasta or penne rigate
50g unsalted butter
½ very small onion, finely chopped
100g smoked streaky bacon, cut into small squares
250ml double cream
100g new-season broad beans, podded weight, blanched and skinned
50g peas, podded weight
50g Parmigiano Reggiano, very finely grated, plus extra to garnish
Small handful of mixed mint leaves and flat-leaf parsley leaves, very finely chopped
Freshly ground black pepper
This tasty pasta dish is super-quick to make and perfect for a mid-week lunch or supper
Put the pasta in a large pan of boiling salted water and cook until al dente.
Meanwhile, make the sauce. Put the butter in a pan over a medium heat and when it has melted, add the onion. Fry until very soft and translucent.
Add the bacon and fry until crispy but don’t allow it to become too hard.
Add the cream and as it starts to thicken, add the broad beans, peas, Parmigiano Reggiano and chopped mint and parsley. Season with a little salt and plenty of pepper.
Cook until the cream has thickened and become glossy. If the sauce looks too thick, don’t be shy to add a little more cream. Drain the pasta, reserving a little of the pasta water. If you think the sauce needs to be thinned, add some of the pasta water.
Serve immediately, sprinkled with more freshly grated Parmigiano Reggiano.
This recipe is from Kitchen Garden Cookbook: A Year of Italian Scots Recipes by Carina Contini (Frances Lincoln, £25).