- 300 g fusilli
- 1 small clove of garlic
- 1 sprig of fresh mint
- 2 medium courgettes
- 1 small knob of unsalted butter
- 1 tsp olive oil
- 150 ml British crème fraîche
- 30 g fresh parmesan, grated
Bring a pan of water to the boil. Cook the fusilli according to pack instructions.
Meanwhile, give the garlic to your toddler and ask them to peel the clove and then put it in a garlic crusher. You will probably need to help crush it.
Ask your toddler to help pick 4 mint leaves off the sprig. You can then finely chop the leaves and set them aside.
Trim and grate the courgettes – you’ll probably need to do this step yourself.
Heat the butter and oil in a heavy-based frying pan, add the grated courgettes and fry for about 2 mins. Add the garlic and mint, and fry for another 2 mins.
Add the crème fraîche and season with a little freshly ground black pepper. Stir until well combined, then let the sauce bubble in the pan for a few mins. Stir in the grated parmesan then spoon the mixture over the cooked, drained fusilli.
Toss everything together and serve immediately – you might want to add more seasoning to the adults’ pasta.