Presto Pasta Nights #254: 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 #254 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 — a teaser that invites you to follow the link to read the relevant post.
Abby of eat the right stuff prepared pizzoccheri (traditional buckwheat pasta from Valtellina)
With spinach, potatoes and cheese, "the resulting dish is rich, creamy but with surprisingly delicate layers of flavour."
Johanna of Green Gourmet Giraffe shares with us Cheesy Cauliflower and Bean Pasta
A quick weeknight dish inspired by a cauliflower asking for attention turns out "surprisingly good" and it gets recorded on the blog.
tigerfish of Teczcape - An Escape to Food presents Seaweed Sweet Corn Miso Udon Noodle Soup
"The big NO NO in miso soup: DO NOT BOIL miso as boiling alters the fresh miso flavor, and destroys beneficial enzymes and microorganisms."
Francy of Burro e Zucchero prepared Risotto with arugula and walnut pesto
"A super fast recipe (you can prepare the pesto in advance, as I did!)... I have cooked, photographed, eaten it and back to work in 45 minutes (my lunch break)."
Alisha of Cook. Craft. Enjoy. presents Quick Tortellini Alfredo
"This recipe was almost one of desparation... I grabbed a package of frozen tortellini and this dish was born. The most amazing thing about it? It was delicious."
Ruth of Once Upon a Feast prepared Sweet & Spicy Butternut Squash & Chorizo Pasta
A little butternut squash goes a long way. Combined with cured chorizo sausage and woody cremini mushrooms it makes a great pasta dish.
Simona of briciole (your host for this week) presents frittata di pasta
"This is not so much a recipe as a recycling approach. The frittata is a bit different every time, depending on the base pasta and possible additions, usually cheese."
As you read this, edition #255 is already under way, hosted by Alisha of Cook. Craft. Enjoy.. To participate, send your entries to desertmemories (at) hotmail (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday March 16.
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