In describing her kids’ eating habits, I fell on the floor at Chrissy’s description of Luna being “against things touching things or things in things” because Liam is the same way. He loves ramen, but don’t catch us mixing peas or other vegetables into it anymore. The peas must not be touching the ramen. Separately, he’ll eat them. Together, and the dish is inedible. Sides? I can’t even give him a scoop of vegetables if there’s a rogue grain of rice hanging out on a carrot. We just bought him new toddler plates with the little dividers so we can better serve him a little bit of everything without it touching. Glad we’re not alone in this battle.
Like Luna, Liam eats this pasta sauce without any hesitation. He loves his Rao’s, but the pink pasta sauce is quickly growing into a favorite of his. And like me, he loves pasta, so this was a refreshing dish to make because we all ate the same thing. A rare occurrence.
Making the Pink Pasta
In addition to ‘food my toddler will eat with me’, this can be filed under ‘thirty minute meals to make during the week.’ You can make the sauce ahead of time, jar it up, and use it as needed on any pasta you want. We stuck to fusilli (or one that looks like it), and paired this with meatballs, garlic bread, and had it on its own. The recipe holds up every time.
However, there is one splurge (you won’t want to skip) in this dish: the parmigiano-reggiano cheese. A small block will put you out $10. At first, it doesn’t seem worth it. But it totally is. Luckily, we’ve been able to stretch that block over a few times making this and some other recipes.
A Budding Photographer
Liam’s been helping Brian with the photos. Here’s his latest:
We’re excited to continue exploring new recipes in this cookbook. Let us know what you think of this pink pasta!
