Garofalo Pasta Challenge!

Garofalo Pasta have launched a lovely range of kids pastas and a culinary challenge on facebook to go along with this.

We emailed to have some sent to us and were delighted when it arrived because we got the classic Pazzielli (scoobidoo!) consisting of dogs faces, little vans and spooky ghosts.

Christopher enjoyed his pasta, particularly the pesto!

Christopher's birthday falls around Halloween and is the day after mine so from now on until I'm too embarrassing we're having a big joint birthday party each year.

Last year we did Mexican food but I fancy a change this year and have been looking for something affordable and tasty to make instead of chilli, especially so that the kiddies can eat it too.

I was struck by inspiration and decided to separate the 3 shapes out and make an Italian Tricolore Pasta that can be mixed together on a kids plate with colours and flavours that compliment each other.

These are all my own recipes, ones that we eat often in our house. they are all optionally lactose free. I used lactofree milk to make the bechamel.

Here it is! Vlog style....nice and intimate.

Goats Cheese Bechamel Bianco (white pasta)

Ingredients: 

1/2 pint milk

25g unsalted butter

1 tbsp plain flour

40g hard goats cheese

a pinch of nutmeg

Method: (12 mins)

melt butter in a pan and add flour

cook slightly

slowly add milk

add cheese and nutmeg and melt

Avocado Almond Pesto Verde (green pasta)

Ingredients:

2 handfuls of basil

1/4 avocado

2tbsp oilve oil

1/2 clove of garlic

1 tbsp ground almonds

1/2 tsp salt

Method: (5 mins)

chop garlic and add to salt in mortar and pestle - bash!

add in chopped basil and add 1 tbsp olive oil

add in almonds and add final tbsp olive oil

mash and add in avocado

give one more squish - done!

Rosso Picante Tomato Sauce (red pasta)

Ingredients:

1 can chopped tomatoes

1 clove of garlic

1 tbsp balsalmic vinegar

1/2 tsp cayenne

1/2 tsp sugar

1 tbsp olive oil

Method: (25 mins)

heat oil in a pan and add crushed garlic clove for 1 minute

Add tomatoes, balsalmic vinegar and sugar and cook with lid on for 20 mins

Serve up separately and mix together in kids bowls to make a tasty tricolore blend of flavours.

We loved making it and I was very impressed with Christopher's focus on the task. Normally we're baking cakes and he'll do a little token stirring, then the spoon goes in his mouth and there's not much interest in whatever we need to do next! He really enjoyed all of the textures and colours, and being allowed to do things all by himself.

From now on he's making tea every night!

(I would have gotten away with eating some sauce for my gluten free pasta if it wasn't for that pesky kid...waves fist)

x