Tuesday, 18 June 2013

pasta with asparagus, mint pesto and poached egg

After last night's non-event due to Ana coming down with the lurgy, our ongoing experiment in family eating continues apace with an, in theory, Milo pleasing pasta/pesto combo. We've had it loads and loads, and with the exception of asparagus which we're working on, the parts are all staples of his diet. But will the sum add up to a Milo-friendly meal?

Luckily the trick with him is to let him 'help' as much as he wants, and if that help involves a certain amount of harvesting and blitzing to make the pesto, all the better.  He also likes stirring stuff, but that's a moot point tonight.

As I mentioned last time, it's definitely worth making your own pesto, particularly if you've got mint going crazy in the garden. Other than the asparagus, this was the one element of the dinner I thought would cause problems, but as it was more successful than I thought: He only had the one stem, but everything else was firmly wolfed.

You'll also be pleased to note we've finally managed to source some down-to-earth, common or garden, Heavens to Betsy British Asparagus. But we did have to go to Whole Foods in the Asparagus Triangle (try and see it from my angle) to do it.

Wine Time
As this is such a classic on the blog, I don't feel a huge need to wax lyrical again: A green, elderflowery Kiwi Sauv will tick all boxes

pasta with asparagus, pesto and poached egg - Delicious, May 2005, p110 - now the Parsley Book

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