1. Bring a pot of water to a rolling boil. Add the brown rice pasta and cook following the packet instructions but add 1–2 minutes so it becomes very soft for little hands (check a piece — it should be tender).
2. About 3 minutes before the pasta is done, add the peas (fresh or frozen) to the boiling water so they cook until soft. Drain the pasta and peas together and reserve about 15 ml of the cooking water.
3. Return the pasta and peas to the warm pan off the heat. Add the extra virgin olive oil and grated mild cheddar. Toss gently and add a splash of the reserved cooking water if needed to loosen the mix. For baby-led weaning, keep pasta pieces whole; gently mash a few peas against the side of the pan so some peas are soft and others remain whole for picking up.
4. Allow to cool to lukewarm; always test the temperature before offering to the toddler. Serve in toddler-sized portions so they can self-feed. Cut long pasta shapes into shorter, graspable lengths if necessary and supervise closely while eating.

Summary

Simple, soft brown rice pasta with peas — a finger-food breakfast suitable for babies 10+ months practicing baby-led weaning. A small amount of olive oil and mild cheddar adds flavor without added salt; textures encourage self-feeding skills.

Storing

Store leftovers in an airtight container in the fridge for up to 24–48 hours. Reheat until steaming hot then cool to a safe lukewarm temperature; add a little water or oil when reheating to loosen. You can freeze plain cooked pasta and peas (without cheese) for up to 1 month; add cheese after thawing.

Allergies

Contains dairy (mild cheddar). Check for reactions to peas (a legume) and rice. Replace cheese with a dairy-free alternative if needed.

Side effects

Choking is a risk with finger foods — always supervise closely. Ensure pieces are soft and appropriately sized. Do not add salt or honey for babies under 1 year. When introducing new foods, offer small amounts and monitor for allergic reactions.