Assorted Pasta with Ricotta, Fish & Peas

Assorted Pasta with Ricotta, Fish & Peas

I'm introducing a new cheese to my 18.5-month toddler. It's called ricotta cheese - a soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'. It's light and creamy with a slightly grainy texture and delicate flavor. Due to ricotta's low fat content, I add unsalted butter into this dish.

I use two kinds of pasta - ORGRAN's safari vegetable pasta and EDEN's organic small vegetable shells (photos below). I love the combination of fish and peas. The ricotta cheese adds a delicate flavor and the colorful pastas are so esthetically pleasing!

Carbs, protein (from fish), fiber, vitamins, fats - I guess my little one is having all the nutrients that he needs to grow! :)

Ingredients:
(Serves 2 meals)

2 tablespoons unsalted butter
1/2 cup precooked tenggiri fish flakes
A handful of frozen green peas, thawed (I used Wattie's frozen baby peas) 
2 tablespoons ricotta cheese (may be substituted with 1 tablespoon cream cheese)
1/2 cup cooked assorted pasta (can use any pasta your little one likes)
Water

How to:

I heat up olive oil in a frying pan and stir fry the fish flakes until fragrant.

Note: I precook the fish by pan-frying. Once fried and cooled down, I remove the meat from the bone and mash them into flakes with a spoon.

Then, I add in green peas and just enough water to prevent the fish from drying up. Simmer for a few minutes and stir in cheese and pasta. Give everything a good stir until well combined and off the heat.

Leave to cool to desirable warmth and serve your little one. :)

ORGRAN's safari vegetable pasta.

Cow, horse, rooster, lamb, pig.

EDEN's organic small vegetable shells.

These colorful pastas are so esthetically pleasing!