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blenders & corkscrews: green pasta for baby & family!

This recipe is near and dear to my heart. I actually came up with it when I was weaning Q because I was craving this delicious dish for myself. My mom always made peas, asparagus & broccoli pasta for me as a child, but would use a Campbell's Cream of Broccoli soup and just add the fresh chopped veggies to it before putting it over pasta. I knew with Q I couldn't use the soup, however, after I pureed the veggies together I realized I didn't even need to! This is a super easy, hearty, delicious meal (which is also great if you are entertaining vegetarians or vegans BTW) that has lots of nutritional value. It's so important to teach our kids to like the "green veggies" early so that they learn to crave those veggies. This is a homerun recipe guaranteed to have your kids asking for broccoli for years to come! 

pea, broccoli & asparagus pasta


  • This is a stage 2 puree (8+ months). Always ask your pediatrician before introducing new foods
  • The Family Meal can also be made into a stage 3 (10+ months) puree

  • Please see the Family Meal/Stage 3 Recipe at the bottom of the post 


Prep time: 

10 minutes

Cook time:

15 minutes

Total time: 

about 30 minutes


About 1 1/2 lb. of puree -  1 1/2 (16 oz) ice cube trays or about 8 simple pouches.


  • 1 cup frozen peas

  • 5 oz broccoli florets

  • 4 oz asparagus 

  • 1/4 cup dried orzo

  • 1 cup no-salt chicken or vegetable stock

  • 1/2 cup grated parmesan cheese (the better the quality, better the taste!)


  1. Boil water for the orzo.

  2. Boil about 2 inches of water for the veggies in a steamer pot

  3. Wash all the veggies

  4. Cut or snap the fibrous ends off the asparagus & throw away or compost

  5. Cut the remaining asparagus to about 1 inch pieces & put in your steamer basket

  6. Put the broccoli florets & peas into the steamer basket as well

  7. As the waters come to a boil, add the steamer basket to the steamer pot & the orzo to the pasta pot

  8. Stir the orzo so that it doesn't stick together & cook for about 10 minutes. When it is tender, strain it and set aside

  9. Check on the veggies after about 10 minutes of cooking time. If they are not fork tender, cook for another few minutes

  10. Once the veggies are done put them in your food processor/blender along with 3/4 cup chicken/veggie stock & 1/2 cup of parmesan cheese. Pulse to your desired consistency adding more stock if necessary. However, this puree is meant to be textured not thin.

  11. Add the orzo to the puree and stir!

  12. If freezing cool the puree in the refrigerator or an ice bath before pouching or freezing. This puree lasts 3 months in the freezer. The puree will last 3 days in the refrigerator, however always take the desired amount out with a clean spoon and heat. Once baby has eaten out of a puree do not re-feed at a later time as bacteria can be transferred from the baby's mouth via the spoon.

Family Meal:

This can also be used as a stage 3 puree if you do not add the salt!

Prep time: 

10 minutes

Cook time:

15 minutes

Total time: 

about 30 minutes


4-6 people


  • 2 cups frozen peas

  • 10 oz broccoli florets

  • 10 oz asparagus

  • 1 cup chopped onion

  • 1 pound spaghetti (any pasta will work)

  • 2 cup chicken or vegetable stock

  • 1 cup grated parmesan cheese (the better the quality, better the taste!)

  • 3 cloves garlic chopped finely

  • 1 tablespoon lemon juice

  • 1 tablespoon lemon zest

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper


Put on your pasta water & steamer pot water for veggies. Trim the ends off of the asparagus & cut into 1 inch pieces, add to steamer basket with broccoli florets & peas. When the steamer water is boiling add the steamer basket and cook for 12-15 minutes or until tender.

As your veggies are steaming add 2 tablespoons EVOO to a sauce pan over medium heat. Chop 1 cup of onions and add to the EVOO once it is shimmering. Add in 1 tablespoon of salt & stir. Cook for about 5 minutes until the onions are translucent. Add the chopped garlic and let it cook for another minute.

Once your pasta water is at a rolling bowl add about 2 tablespoons of kosher salt to the water. Add whatever pasta you choose and cook for about 10 minutes or until the pasta is al dente (or whatever tenderness you prefer)

By the time the pasta water is rolling your veggies should be finished steaming. Add the steamed veggies to your onions & garlic and stir. Add the 2 cups of stock, additional teaspoon of salt, black pepper, lemon juice & zest. Cook together for about another 3 minutes.

Test your pasta, if it is done, strain it and put it aside. Pour your veggie mix into the *blender/food processor and add the parmesan cheese. Puree to the desired consistency. Add more stock if you want it thinner. I personally like this "sauce" to be very textured. Put 1 cup of the veggie "sauce" into a large bowl.  Add the strained pasta into the bowl with the cup of sauce and mix to coat the pasta. 

Dish out the pasta & add extra sauce to the top with a sprinkle of parmesan cheese.


Let me know how it goes for you! I always love to hear your modifications & thoughts. Please leave your comments below or on any of our social media outlets!

Take a look at some of our other recipes:

Pork Tenderloin w/ black-eyed peas & collard greens

Filet mignon w/ mushroom "gravy", parsnip & cauliflower

Turkey cutlet w/ roasted sweet potato, corn & sage

*see this link on precautions when blending hot food: