Spinach Avocado Pesto Pasta

I am always talking to moms about how to get our toddlers to eat. It seems like a universal issue and everyday is a completely different battlefield. I am so grateful that I came across this recipe from The Nourished Seedling.

Up until this point, Calista wouldn't eat pasta. We run out of carb options quickly in this household. Reminder: this is the kid who can eat 7 of my "Baby Pancakes" in one sitting, with a banana and as many scrambled eggs as I eat. 😳

My concerns for her food are usually in finding ways to get spinach into her (hello iron), healthy fats (babies neeeeeeeed these), and carbs and protein at every meal. No pressure.

Enter Spinach Avocado Pesto Pasta.

Ingredients:
10 ounces pasta (I used whole wheat rotini for her, but also have done it with zoodles for Tim and I)
1 cup raw spinach (I use organic from Costco)
1 medium Avocado, ripe
1 cup shredded parmesan
1/4 cup raw cashews (unsalted, I get the pieces from Trader Joe's)
1 tablespoon olive oil
1 tablespoon water
1 clove roasted garlic (takes the bite out)
3/4 tsp salt (Himalayan pink salt)
1/2 tsp fresh lemon juice

​Directions:

1. Bring water to boil for pasta. Cook pasta according to directions.
2. Quickly sautée the garlic in tbsp of olive oil just long enough to mellow the flavor.
3. Place all other ingredients, including garlic, into a food processor and pulse until smooth.
4. Add to pasta and mix.

This makes 4 adult size portions.

So far, in less than one week, we have had this twice and every time Calista ends up eating a full serving. Happy mama!