Sweet potato pesto pasta recipe

Piccolo pasta shapes have been developed especially for babies to help you create delicious family meals to enjoy together. These mini shells or “conchigliette” take their name from the Italian word for seashell (conchiglie). Their shape enables them to pick up even more delicious sauce, and our coloured variety have tomato & spinach added to give them their varied colours

Preparation: 5 minutes

Cooking: 15minutes

Makes 2 portions

Suitable from 12 months

Not suitable for freezing

Ingredients

• 1 small sweet potato, peeled and chopped into 1 inch pieces

• Handful fresh spinach or block of frozen spinach defrosted

• 1 tbsp pesto

• 1 tsp extra virgin olive oil

• 50g Piccolo baby pasta

Method

• Bring a large pan of water to the boil and add in the sweet potato chunks. Boil for 5-8 minutes until soft, then remove them from the pan, keeping the boiling water in the pan.

• Add the spinach to the still hot sweet potato and let it wilt in the heat

• Bring the pan of water back to the boil and add the pasta and cook according to the packed instructions.

• While the pasta is cooking, add the pesto and olive oil to the sweet potato and spinach and mash or blend the vegetables together, if the sauce is looking a little thick, add a little of the pasta cooking water

• Once the pasta has cooked, drain and mix it with the sauce.

Piccolo range and recipes

Remember, you’re not going it alone. In fact, Piccolo’s infant nutrition specialist and nutritional chef, Alice Fotheringham, has put together loads of simple and tasty recipes online to help you whip up everything from first purees to finger foods, family dinners.

Also, for those non-stop days where life takes over, Piccolo pouches can come in super-handy. The wide range of wholesome recipes suitable for every stage of weaning.