Presto Pasta Nights #206 Roundup.

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Welcome to the roundup for Presto Pasta Nights 206. Spring weather is starting to show up for most of us and it’s a time for renewal. We have some entries from some of you who we haven’t seen in a while and some new faces. Welcome and welcome back! We have quite a few spring green pasta dishes, but as always, there’s room for comfort food and some decadent creations, too.

Our first entry is Pastitso, from Cindy at Hun…What’s for Dinner? This is a Greek two-layer dish, with meat sauce on the bottom and pasta with beschamel on top. Cindy says the guys “both inhaled this, as if they hadn’t eaten in weeks.”


Dharm from Dad ~ Baker and Chef is back this week with his Mushroom Trifecta Pasta. Dharm says, “The mushrooms actually lend and air of ‘meatness’ to the dish and meat lovers wouldn’t really notice that there is no meat in this.”


Kate from Thyme for Cooking made Spicy Sausage Ravioli and Chicken Spinach Ravioli. She says it’s easy, with her “very well-used, well-traveled Pasta Queen.” You can also use either of her recipes to make fettucini or linguini.


Flat-leaf parsley is one of Kirsten’s favorite vegetables and she shows it off beautifully in her Tagliatelle with Green Herb Pistou at From Kirsten’s Kitchen to Yours.


Psychgrad of Equal Opportunity Kitchen was running out the door for a photography course, but she still found the time to make delicious Tortellini Soup.


Beth Anne at The Seventh Level of Boredom made Rigatoni with Lettuce and Eggplant. With a whole can of anchovies and lots of garlic, “this pasta packs a powerful punch.”


“Incredibly rich and decadent” is how Abby describes her prawns with fennel and brandy at eat the right stuff. She thinks it’s the butter and brandy that does it.


Tandy of Lavender and Lime keeps a freezer full of crawfish and likes to make Crawfish Pasta when she has an excess.


Kim of Feed Me Seymore is participating in Presto Pasta Nights for the first time. Welcome, Kim! She honored her Polish heritage by making Homemade Pierogies. And, she’d like you to know it’s pronounced “pyu-doug-ee.” I’ll try to remember that!


Shrimp and Pasta is “a perfect marriage” for Tina at Life in the slow lane at Squirrel Head Manor. She cooked up a version of Tyler Florence’s Shrimp Scampi.




Juli’s friend was making stroganoff, and she thought it sounded good, so she cooked up Skillet Stroganoff, with black beans in place of the usual hamburger at Pictures of all my Princesses.



The weather is starting to cool down for Daphne at More Than Words, and cool weather makes her crave soup noodles. This week she turned to Peanut Beef Rice Noodles in Soup.




Heather at girlichef has been eating a lot of pasta lately, so she sends along two recipes this week. First up is her Gnocchi bathed in Brown Butter & Thyme. It’s special not just because of the sage and thyme, but because it’s made by hand.



Heather has also been craving Manhattan Clam Chowder lately, and she satisfied the craving with Chunky, Spicy Tomato and Clam Broth tossed with Whole Wheat Spaghetti.



Andrea of Nummy Kitchen, along with I Heart Cooking Clubs, is wrapping up cooking the recipes of Giada de Laurentiis, and always meant to try her marinara sauce. Here she offers it as Spaghetti Marinara with Vegetarian Meatballs.



So, when you cook, do you pretend you’re filming your very own cooking show? When Michelle at Ms. Enplace made Penne with Red Pepper Sauce, she was imagining what the judge from Chopped would say. Admit it, you do this, too! (I do.)

Joanne at Eats Well With Others was inspired by some fresh wasabi and her favorite sushi flavor to make Homemade Ginger Pasta with Sweet Potato-Wasabi Sauce.

Jess at Chipped Bowl made Gerrard’s Pasta. They love this pasta so much, they named it after their beloved dog, Gerrard.

Have you ever made deep-fried Brussels sprouts? Claudia at Honey from Rock did, and then used the leftovers for her Zucca and Fried Brussels Sprouts with Walnuts and Capers on Angel Hair.


Substituting red wine for sour cream (sounds like a dandy substitution to me), Krista at The Beet Reporter made Red Wine Mushroom Stroganoff.




Ruth, the founder of Presto Pasta Nights, who also blogs at Once Upon a Feast, whipped up a simple and delicious Cajun Pasta for us.
 


My contribution this week was Eggplant and Farfalle Gratin


It’s been great fun hanging out with you all this week! Next week, Presto Pasta Nights #207 will be hosted by PPN’s founder, Ruth of Once Upon a Feast. Send your entries to ruth (at) 4everykitchen (dot) com by Thursday, March 31. The roundup will be on April 1. Have a great weekend, y’all!

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9 Responses

  1. Oh…So many dishes to choose from…I don’t know where to begin! Everything looks absolutely wonderful, thank you so much for an enticing roundup =)

  2. Very nice roundup! Everythign looks great!

  3. Great Roundup Claire and thanks for hosting PPN this time around!!

  4. Yummmmmm pasta is perfect for Friday dinner! I can’t choose wich one to make tonight!

  5. delicious roundup looks wonderful

  6. Great job on the roundup! I’m glad I’m having pasta for dinner, now that you have me completely craving it!

  7. I love the great mix of casseroles and comfort food with fresh flavored spring pastas! Great round up!

  8. Oh what a feast! Great job! Thanks for the comprehensive round up.

  9. Wow, which do I start with. I’m a total pasta freak, so this is like heaven to me, LOL. Thanks so much for hosting!!

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