pasta with a sneaky green sauce
Welcome to the usual Monday posting of yummy goodness for baby, toddler, kiddos and sometimes for us too. Another recipe of peas you say? Well, I had a lot leftover from last week’s post, Pea Puree for Baby and Pea and Cheese Quesadillas for the Picky Eater. This is just another way to sneak veggies into your everyday foods for your toddler and kids. It’s full of cheesy goodness that kids can’t ignore and healthy enough that you don’t cringe when you give it to them. If you don’t have pea puree (see Pea Puree for baby for instructions) on hand or don’t want to make it you can always smash a 1/2 cup of peas with a fork.
Pasta with a Sneaky Green Sauce
- 2 cups of small pasta or 3 cups of large, I’m using egg noodles(3c)
- 1 Tbs butter*
- 1 Tbs flour
- 3/4 cup milk*
- 1 cup monterrey jack cheese*
- 1/2 cup cheddar cheese*
- 1/2 tsp salt
- 1/2 cup pea puree (that’s 4 cubes frozen & defrosted if you made last weeks puree)
- 1/4 cup of peas (optional)
In a medium pot, boil 4 cups of water for pasta. Once boiling add pasta. Cook for 7 to 10 minutes until pasta is tender. Strain pasta and set aside.
In the same pot, that you boiled the pasta in, (why get another one dirty, right?) melt butter. Add flour and whisk continuously. Cook on medium heat for 2 minutes.
Add milk and stir to combine. Bring to a boil. Once boiling, lower heat to a simmer (low heat).
Next, add the remaining ingredients, and stir until combined.
Pour over pasta and serve. Enjoy!
This will keep in the refrigerator for up to 3 days in an air tight container.
* This recipe will work just fine with margarine, 2% or skim milk, and low-fat cheeses.