Every kid has one: the food or dish they’ll eat anytime, anywhere. Call it the bandwagon food—the food they’ve deemed cool or generally okay because everyone at school (or camp, or at the cool kids table) eats it. For my daughter, it’s pasta with pesto—the dish all 12 kids eagerly ate ensemble once a month when her nursery schoolteacher cooked them lunch.
We’re not a huge pasta family. I try (emphasis on try) to make veggies and whole grains a rule at dinner. But, after days of consecutive requests for “pastawithpesto pastawithpesto, mamma!” I clued in: this is a sure thing.
Here’s the thing: if your kid’s a Pasta With Pesto Club kid, like mine, you can make it a win for the greens camp, too. Anything green is good for you—basil, parsley, and certainly Kale (duh!), which this pesto uses in combination with olive oil, almonds and Parmesan cheese—so you can feel pretty good about this meal for dinner. Plus, there are carrots tossed in, too. TWO vegetables (!). And the crowd goes wild.
Stuffed pasta, a.k.a. mom’s best friend, can be a vehicle for anything healthy—from this super green pesto to roasted tomatoes, onions and corn or just about any other vegetable. Or, maybe it’s the other way around. Either way, I’ll take it.