Cars and little trucks feature amongst the shapes in Pazzielle, so I thought a traffic light theme might be quite fun. Involving children in the cooking process not only teaches the a valuable life skill, but it also encourages them to want to eat the food they have helped to make, so for this recipe you can all get cracking on the job of de-seeding and cubing the tomatoes. To make this more ‘grown up’ add some chopped sun blush tomatoes and a tablespoon or two of pesto.
Serves 2
To dress up to: 120 g/4 1/2 oz Garofolo Pazzielle pasta for children
2 to 3 tablespoons unsalted butter, melted
2 to 3 tablespoons freshly grated Parmesan
3 tablespoons sweet corn, canned or frozen (defrosted)
3 tablespoons peas, canned or frozen (defrosted)
4 ripe, firm tomatoes, de-seeded and cut into cubes about the same size as the peas and sweet corn
A pinch of salt
Bring a large pot of lightly salted water to a rolling boil. Drain and toss with the butter and the Parmesan, then stir through the sweet corn, peas and tomatoes and serve.
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