Presto Pasta Nights #226: the roundup
It's Friday and therefore it's time to share the pasta dishes that I have received in my inbox throughout the week — links and photos, of course, though I certainly wish someone could figure out a way to receive actual tasting samples.
Without further ado, here is the roundup of edition #226 of Presto Pasta Nights, the popular event created by Ruth of Once Upon a Feast. For each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description that summarizes it — a teaser that invites you to follow the link to read the relevant post.
PolaM of An Italian cooking in the midwest presents Fusilli alla Norma
"I found ricotta salata... Of course I had to get some! And I had to cook it with some other typical sicilian ingredient like eggplant and create one of the most iconic sicilian dishes."
Juli of Pictures of all my Princesses offers Eggplant Pasta
This can be so many things... All were loved. Don't let the really basic looking appearance of the pasta in the picture fool you. It's amazing stuff.
and also Pad Thai
"Can be eaten like this or I added some thinly sliced pot roast. Chicken is great too... Also from looking around on the internet it looks like shrimp is also popular in this.
Joanne of Eats Well With Others prepared Persian Saffron-Spiced Pasta with Split Peas
"This dish was satisfying enough as is and hearty enough to put the warmth back in your bones and the spring back in your step."
Tandy of Lavender and Lime presents Italian pasta
"The reason I have called this dish Italian Pasta is because the ingredients I used are all Italian, beautiful cipollini onions, Italian sausages and Roma tomotoes."
Michelle of Ms. enPlace introduces us to Shrimp and Tasso Pasta
"Tasso [highly seasoned, highly smoked pork] with shrimp is a beautiful thing. They go well together in jambalaya, in shrimp & grits, on pizza, in omelettes, over pasta...."
Shaheen of Allotment 2 Kitchen prepared Spiced Spaghetti with Chickpeas
"I can't say that this will be one of the tastiest pasta dishes you will ever eat, but you will find it warming and it will fill that hole in your hungry belly."
Sarah of La Cuisine de Sarah presents Linguine with Courgette Flowers Chilli and Mint
"Impatience inspired this dish." While waiting for female flowers to develop zucchini, some male flowers gets harvested and become an ingredient for a pasta sauce.
Cara & Stefano of Due Spaghetti prepared Pappardelle con ricotta e fiori di zucca
"Fresh ricotta, zucchini blossoms and basil oil – what an ingenious combination! And there isn’t a more delightful pasta to host it than loopy, ribbon-like pappardelle."
Tina of Life in the Slow Lane at Squirrel Head Manor presents Grilled Cobia and Creamy Orzo Pasta
A nice light side is orzo pasta cooked in chicken broth (this makes it creamy like rice pudding…but it’s pasta!) and a topping of gently sauted veggies.
Wit,wok&wisdom of Wit,wok&wisdom prepared Simple Pasta Salad with garlic shavigs and mushrooms
"A Pasta salad... which featured mushrooms and garlic shavings — two of my favorite ingredients to go with Pasta."
Shelby of The Life and Loves of Grumpy's Honeybunch offers Cheesy Penne Chicken Pasta
Sometimes, all we need is some comfort food: this pasts "was exactly what I needed. Some good, old fashioned comfort."
Ruth of Once Upon a Feast, creator of Presto Pasta Nights, had fun making Pesto, pesto and more pesto
She'll share the recipes next week, but she posted a couple of photos as teasers and I had to share the one above, of Farfalle with Pesto di prezzemolo (parsley pesto), since it shows we were on the same wavelength in terms of pasta shape.
Simona of briciole (your host for this week) presents farfalle rosa al burro e parmigiano (pink bow-tie pasta with butter and parmigiano) — Red beet gives color and flavor to this pasta all'uovo, which is fun to cut and shape (and pleasant to eat)
As you read this, edition #227 is already under way, hosted by Jennifer of For Such a Time as This. To participate, send your entries to jennifer (dot) sikora1(at) gmail (dot) com by Thursday, August 19.
Many thanks to all who contributed to produce an interesting collection of pasta dishes for this edition of Presto Pasta Nights. I do hope I have not left anybody out of the roundup. If you find that, notwithstanding my best intentions, I actually have omitted a post, please send me a note.
Arrivederci a presto