Hosting this week’s Presto Pasta Night is certainly a feast for the senses what with all these wonderful ideas to cook pastas and noodles.
Maybelle’s Mom has this pasta for all seasons – Pasta with warm egg and pea shoots or whatever vegetable is in season.
Beef and broccoli served with steamed rice is a popular Asian dish, but if you want to satisfy your craving for beef and broccoli and noodles at the same time, how about sara’s (of i like to cook) Thai-ish Beef and Broccoli noodles?
Need to jazz up your pesto? Try replacing basil with another herb or replacing parmesan cheese with another kind? The possibilities are endless such as this Watercress and Rocket Blue Cheese Pesto from Kittie of Kittens in the Kitchen.
When Serena of Rock Cakes‘ veg box came this week, bursting with courgettes, beans and broccoli, her idea was to combine all these vegetables into one creamy, lemony, check out her Tomato and Olive Spaghetti with Griddled Courgettes.
Italian sausages goes well with any pasta dish. To add an Asian slant to your pasta, try using spicy Thai sausages instead as suggested by Pam of Sidewalk Shoes? Her Spicy Thai Sausage and Cabbage Pasta is a winner.
For a flavorful and light pasta, Chicken and Broccoli Linguine hits the spot. Sun-dried tomatoes and broccoli florets makes this dish perfect for a summer day. Terry of Got No Milk shares with us her recipe inspired from a vegan pasta.
I’ve never had orzos before, tiny rice-shaped pasta but can be substituted for rice. And Marye of Baking Delights made this Orzo Salad with Asian Ginger Dressing with ingredients mostly from her garden. Wow!
This is an original recipe from Lore of Culinarty – Fettucine and Blackcurrants and Slight Soured Cabbage. The sourness you find in the sauerkraut juice is paired with the more fruity and cheery sourness of blackcurrants.
Here’s my pasta dish this week – Tuna and Thai Basil Pasta.
From of my favorite blogs, comes this Steak Caesar Pasta Salad. Katie of Thyme for Cooking has come with a great pasta dish this week as well another round of anecdotes of 120 kisses to say hello and a hundred kisses to say goodbye.
I didn’t know that seashell pastas are called Conchiglie. And this Conchiglie Stuffed with Roast Pumpkin and Ricotta is simply YUM. Avra of I’ve Got Food on my Brain loves the the combination of the tomato sauce and white wine which adds just the right finishing touch or perhaps it’s the creamy combination of the pumpkin and the ricotta or the the richness of the 10 cloves of garlic roasted or perhaps all of the above!
Some extra cooked chicken, a bit of capers, add some garlic and cheese and your choice of pasta and you’ve got a delicious dinner. Here’s what Patsyk of Family, Friends and Food cooked up – Penne with Roasted Chicken and Capers.
What to do with those gorgeous shrimps and scallops? Try Shrimp and Scallop Mediterranean Pasta. Read also Jescel (Spice of Life)’s take on the difference between “super-size” in the US and “super-size” in the Philippines!
How about some pasta for dessert? Another new pasta I’ve are rosmarino pasta that resemble rosemary (rosmarino in Italian) leaves. Try this Lemon Pasta Pudding from Haalo of Cook (almost) Anything at Least Once.
These are certainly a lot of ideas for making great pastas and noodles. Thanks to Ruth for letting me host this event. Next week, it’s back to Ruth for another round of Presto Pasta Nights.
Have a great weekend!!!
PS – The next To market, to market… event is on! Deadline is on August 15. More details later.