Guest Post: Karen Le Billon Shares Her Party Pasta Recipe
Today’s guest post and recipe comes from Karen Le Billon, author of French Kids Eat Everything, which is now available in paperback. Karen’s new book Getting to Yum coaches parents through the process of taste training, including strategies, games and experiments that will encourage even reluctant eaters to branch out. This book introduces 7 Secrets of Raising Eager Eaters and includes 85 delicious, kid-tested, age-appropriate recipes to lead families step-by-step through the process of “learning to love new foods,” enabling kids to really enjoy the foods we know they should be eating.
I’m so excited to post this recipe – the first ‘sneak preview’ recipe from my new book (Getting to Yum), just out on May 6! My test families have been working hard: tasting, testing, suggesting improvements. They LOVED this recipe, and I hope you do too. I’d love your comments–from you and especially your kids!
The recipes are designed to be simple, fast and easy to make–but to have a twist, introducing your family to new tastes, as a means of expanding their palates. This recipe combines the perennial favorite–pasta–with something unusual: anchovies.
Now, don’t be alarmed. Some of my test families were a bit hesitant, but they all loved this recipe! Trust me, this is a flavor combination worth trying! The anchovies add a salty flavor that really livens up the broccoli, balanced by the fresh taste of lemon. Plus anchovies, like other small cold-water fish, are incredibly nutritious.
I often serve this at informal dinner parties (hence the name); it’s delicious enough for adults, but easy enough for kids (particularly those who are still learning to like their greens – they can focus on the pasta while nibbling the occasional bit of greenery or fish).
Anchovies are considered relatively safe to eat by the US government, because they are lower down the food chain, so don’t concentrate toxins to the same extent as other fish (like mercury—which is found in other types of fish that children and pregnant women should avoid).
Bon Appétit! And please DO let me know what you think. Your comments might even make it into the cookbook! 😉
Note: if making this in advance, do not toss the lemon juice with the broccoli (because anything acidic will make the broccoli turn brown). Keep the broccoli and lemon juice separate; toss together and then add to pasta just before serving.