Name: Pea Puree (Passato di Piselli)
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Italian
Ingredients: 250g peas, fresh podded or frozen; Water or vegetable broth (recipe 01), unsalted; 1 tsp extra virgin olive oil (EVOO)

Ingredients

250g peas, fresh podded or frozen
Water or vegetable broth (recipe 01), unsalted
1 tsp extra virgin olive oil (EVOO)

Method

Bring unsalted water or broth to a gentle boil and add the peas, fresh or straight from frozen.
Simmer for 4-5 minutes until completely soft and no longer bright and squeaky, just dull green and tender.
Drain, keeping a little of the cooking liquid aside.
Blend to a smooth puree, loosening with the reserved liquid.
Pass through a sieve to remove the tough little skins, which stay behind even once the peas themselves are soft.
Stir through the EVOO off the heat and cool before serving.

Age adaptations

6 months

Offer a very smooth, single-ingredient puree, loosened with a little cooled cooking water or unsalted broth so it runs slowly off the spoon. Start with a teaspoon once a day and follow your baby's pace. Begin only once your baby shows clear readiness signs (good head and neck control, able to sit with support, showing interest in food, and no longer pushing food out with the tongue). Introduce one new food at a time, a few days apart, so any reaction is easy to spot.

6-8 months

Blend completely smooth and sieve thoroughly. Pea skins do not soften no matter how long they cook, so a puree left unsieved at this age can feel grainy and catch in the mouth.

9-12 months

A coarser mash, sieved for skins, or offer well-cooked whole peas gently squashed between your fingers before serving, so none reach the mouth round and whole.

12+ months

Serve soft-cooked peas lightly crushed or mixed through a mash rather than loose and whole, as part of a mixed plate.

Storage

Fridge for 2-3 days in a sealed container. Freeze in ice-cube trays or small pots for up to 3 months; defrost fully in the fridge, reheat until piping hot, then cool before serving.

For the family

Toss extra peas with olive oil, mint and a pinch of salt and pepper for a quick adult side, or stir the unsalted puree into a risotto for the family before seasoning.

Safety notes

Whole peas are round and named in Ministero Table 1 as a choking hazard in that shape. Always squash or crush whole peas between your fingers before offering them, and never serve them loose and round. Their skins do not soften with cooking, so sieve any puree meant for early spoon-feeding. Serve seated upright at the table, actively supervised and free of distractions; remember that safe preparation, not supervision, is the primary safeguard. Complementary feeding begins at 6 months, the age recommended by Italian (Ministero della Salute, SIP) and WHO guidance. Start only when your baby is showing clear readiness signs, following official Italian guidance.

Pea Puree (Passato di Piselli)