Keep the kiddies entertained this summer with our simple and fun recipes. Your little chefs will love helping create this flavoursome and vibrant feast of beetroot pappardelle with peas and ricotta.
Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, toss the cubed beetroot with the olive oil (the kids will enjoy helping with this) and spread out on a large baking tray lined with non-stick baking paper. Season with a little salt and pepper to taste, then roast for 30 minutes, turning halfway, until the beetroot is soft and caramelised.
Melt the butter in a medium saucepan set over a low-medium heat and add the red onion. Cook, stirring frequently, for 10 minutes until the onion is soft and sweet. Turn up the heat, stir in the roast beetroot and red wine vinegar and continue to cook for 5 minutes. Mash with the back of a spoon or a potato masher to roughly crush the beetroot cubes. Stir in the peas and cook for a further 2 minutes.
Bring a saucepan of water to the boil and add a little salt, if you like. Drop the pasta into the boiling water and cook for 3 minutes before draining in a colander. Tip the pasta, and any water still clinging to it, into the beetroot pan with half the grated cheese and toss to mix and create a sauce. Drop teaspoons of ricotta onto the pasta and mix gently - you can ask your little helpers to do this. Serve immediately, topped with the remaining finely grated cheese.
Tip: If you can’t find fresh pappardelle pasta, use tagliatelle or spaghetti instead, or use scissors to snip fresh lasagne sheets into strips before cooking.
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