Sarah is one of my oldest friends. We met at secondary school but lost touch during our early 20s. By chance we both moved to Waterloo and bumped into each other in Borough market. Our kids are 5 months apart and it was so brilliant living by such a good friend during pregnancy and that difficult first year! I was very sad when Sarah and little Leo left us to move to a humongous house in West London 😦 Thankfully there is a speedy train between us so meeting up is not impossible (it’s still not the same Sarah!! We miss you!!).
Leo and Lexie have a special relationship. It’s safe to say I consider him to be my future son-in-law (although he has a lot of competition from Albert… and Louie…). Apologies in advance for the photo overload – these two are just too cute. Most of the photos are from Lexie’s second birthday party which was loosely themed ‘Confetti and Cake!’
Leo now has a baby brother Charlie, in those pics above Sarah is heavily pregnant! The other week we hopped on the train and went to visit this little family. Sarah prepared the most delicious pasta pesto using a recipe she adapted from the Eagle gastropub’s cookbook reducing the garlic and salt. I was secretly hoping the kids wouldn’t finish theirs so I could have more but they scoffed the lot! They also tried to feed the baby pasta which they found hilarious!
Sarah kindly gave me her recipe and here it is. This is great to make with kids if you have a food processor. Lexie absolutely loved helping me – all she had to do was press the scary button on the magimix which terrified her at first and then became such a big thrill!
Sarah’s pasta with pesto
- A large bunch of fresh basil
- 45 g approx of pine nuts
- 2 1/2 heaped tbsp of grated parmesan
- 1 garlic clove, peeled (or even 1/2 garlic clove)
- Salt – Sarah left this out for the kiddies
- 100ml olive oil
Either chop the basil, pine nuts and garlic by hand then pound in a pestle and mortar, or pulse in a food processor. Then slowly add the oil either by hand or in the processor still. Finally stir in the grated cheese by hand. Season to taste with salt if using. Cook the pasta as per the packet instructions and – importantly – when draining do it very quickly so a little of the pasta water is retained. This will help loosen up the pesto sauce. Add 2 tbsp of pesto per 200g of pasta or to taste, mix well and serve with extra parmesan. I only mixed a tiny bit of sauce for Lexie as it has raw garlic which is hard to digest. Err on the side of caution if serving to little ones.
- An even simpler ‘cheat’ pesto that is ideal for little ones is pasta with a little olive oil and lots of chopped basil and grated parmesan – tastes very similar and is lighter on little tummies.