Blend the peas with a little water and cheese and add pasta if you want added texture.
The peas and pasta are perfect for improving your baby’s finger dexterity (but be prepared to lose a few peas on the floor!)
330g dried shell pasta, such as conchigliette
Salt and freshly ground black pepper
150g frozen peas or petits pois
2 tbsp olive oil
200g pancetta lardons
2 tbsp butter
2 garlic cloves, crushed
50g finely grated Parmesan cheese, plus extra for serving
This is a super-speedy pasta dish that’s ideal for a weekday meal
1. Cook the pasta in boiling salted water according to the packet instructions. A minute or two before the end of cooking, throw the peas in with the pasta to cook through. Drain (reserving a ladleful of the cooking water) and return it to the pan with the reserved water.
2. Meanwhile, heat the oil in a large frying pan. Cook the pancetta for 3-5 minutes over a medium heat until crispy. Add the butter and garlic and cook for a further minute, then remove from the heat.
3. Toss the garlicky pancetta through the pasta and peas, and follow with the Parmesan cheese. Season well to taste and serve with extra parmesan cheese.
This dish is safe in pregnancy.
This recipe is from Family Kitchen Cookbook, by Caroline Bretherton (DK, £25).