I mentioned steaming fish, scrapping the flesh and freezing it; finally managed to take a picture of it last weekend. As Lauren is now older, I just leave the flesh in chunks, but when she was younger, I would puree before freezing it. Two to three cubes is just right for each meal. Take them out of the freezer when you start cooking the pasta, and set aside.
Boil quinoa pasta shells (or any pasta of your choice) with seaweed until cooked. Strain and set aside. Also soak a handful of frozen peas in hot water.
Cut pumpkin into cubes and saute with garlic until soft. Set aside.
Heat up olive oil and add minced garlic. Stir for a minute or two until fragrant. Add pasta shells, seaweed and fish. The fish should be semi-thawed; you finish the process in the pan. Cook for about five minutes. Strain the peas and add to the pan. Add the cooked pumpkin last. Sprinkle with black sesame seeds and parsley and serve hot.
This pasta has a lot of bite and taste and it's perfect for kids. Not too bad for adults either.