Archiv der Kategorie: Pasta Nights

Spaghetti with leeks, peas & pesto

PPN
Ruth of Once Upon a Feast, the inventor of this event, celebrates the BIG 100 Presto Pasta Nights, which started in March 2007 .

Ruth asks for our favourite pasta dish, but there is no favourite because “Pasta geht immer”. That means any kind of pasta dish is a favourite dish for my boys. I was a bit lazy submitting my pasta dishes to PPN, but I won’t miss the 100^th edition.

This week I served a a brilliantly tasty, cheap lunch that’s on the table in under half an hour, great for working mums.

Spaghetti with leeks, peas & pesto

I doubled the recipe and both boys had a second helping.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Spaghetti with leeks, peas & pesto
Categories:	Pasta
Yield:	2 Servings

Ingredients

175	grams	Spaghetti, 6 oz
140	grams	Frozen peas , 5 oz
1	tablesp.	Olive oil
2	large	Trimmed leeks, thinly sliced, about 250 g, 9 oz
1	tablesp.	Basil pesto
H		TO SERVE -OPTIONAL-
		Parmesan, freshly grated

Source

Good Food Magazine, March 2009, p. 44

	Edited RK 02/09/2009 by
	Ulrike Westphal

Directions

1. Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.

2. Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

:Easily doubled
:PREP 10 mins
:COOK 12-15 mins
:High in fibre, good source of folic acid and vitamin C
:counts as 2 of 5-a-day, low fat

:PER SERVING 447 kcals, protein 18g, carbs 75g, fat 10g, sat fat 2g, fibre 9g, sugar 8g, salt 0.11 g

=====

more recipes and entries in English

Presto Pasta Nights #83: The round-up

6 Antworten

Thanks to everyone who contributed a delicious dish to this week’s Presto Pasta Nights. As expected there are fabulous ideas from all around the world, but this week Europe is under-represented.

Let’s start with the fun!

I got the first entry from Kitchenetta of Got No Milk. She fell in love with the recipe just of Tomato Basil Cream Pasta the moment she discovered it on another blog. This pasta dish offers fresh flavors and a comforting blend of healthy and simple ingredients, cashew gives the sauce a creamy base.

Daphne from More than Words shares the recipe for Plum Sauce Char Siew Fettuccine with us. Roast pork from the freezer and plum sauce from the pantry are the ingredients of this wonderful pasta dish.

Mrs Ergül from Mrs Ergül in the Kitchen over at http://mrsergulcooksmrsergulbakes.blogspot.com serves Beef Meatballs and Farfalle in Tomato Sauce (http://mrsergulcooksmrsergulbakes.blogspot.com/2008/09/beef-meatballs-and-farfalle-in-tomato.html now defunct). A classic combination which is always convincing.

Jin Hooi from Smell & Taste are my memory whipped up something simple but delicious for dinner: Dried Orange Peel pork with noodles. Thoese dried orange peel pork noodles are very delicious and the aroma from the star anises goes well with the taste of dried orange peel. Her husband was totally blown with this dish, I totally understand that.

Elizabeth from Elizabeth’s Cooking Experiments serves Manicotti. Manicotti – the name for cannelloni in the US – are large hollow pasta tubes, approximately 3-4 inches long and 1 inch in diameter. Elizabeth stuffed her noodles with a delicious sounding cheese mix.

Becke from Columbus Foodie13.01.2019** shares two pasta recipes with us. Skillet Chicken Breasts Aglio e Olio and Linguine with Bacon and Onions13.01.2019*. Both were a great success and sound delicious, it’s up to you which one you prefer.

Christine from Eat First, Diet Later over at http://www.eatfirstdietlater.blogspot.com serves a lazy spaghetti lunch.(http;//eatfirstdietlater.blogspot.com/2008/10/lazy-spaghetti-lunch.html now defunct) Although it’s not a “real” recipe it hits the kid’s taste. Can you expect more from a simple and easy to prepare dish?

The Stir-fried Asian-style Spicy Pasta**06.10.2019 is Elaine’s first submission to Presto Pasta Nights. She made A Series of Kitchen Experiments 07.06.2022 ** and this (almost) vegetarian spicy pasta dish has Japanese and Chinese influences. Elaine’s experience: With a cooler weather her taste buds were craving hot and spicier foods.

Haalo from Cook (almost) Anything at Least Once prepared Truffled Ricotta Tortelloni using Jiao Zi skins, which can found in Asian stores. The filling is a delicate mix of ricotta and Crema Turtuffon (a white truffle paste). Haalo recommends her dish as a starter, I could eat it also as main dish and dessert.

Ning from Heart and Hearth prepared a Sukiyaki-Inspired Beef Udon Soup with ingredients she had just at hand. Real original is the sauce, making all the difference. All together made an instant, hot, delicious meal when you are in a hurry.

Ruth from Once Upon A Feast, the inventor of this event has been craving to try Pasta with Pesto Chicken Meat balls. She did her very best to keep it (almost) kosher with some substitutions on the original recipe. Her dish looks so tasty that nobody should spare a thought about dieting.

Autumn is coming on in Germany and the colourful squashes and pumkins appear on farmer’s markets. I uses butternut squash to prepare the Squash, ricotta & sage pasta bake, of course the lasagne sheets were homemade. The aroma of sage goes well with the squash.

update 2008/10/04

I apologize to Susan from the Well-Sesaoned Cook. For any reason I didn’t include her delicious Kasha Varnishkes with Frizzled Onions in the round-up. I do make up my mistake now. This dish is worth to get out your old world tablecloth if you own any. Bow ties, buckwheat groats – kasha – and crispy fried onion are a perfect combination to please everyone.

update 2008/10/05

Another apologize to Patsy. This was definitely not my week or my month. I have to take care for my mother who is suffering from dementia. Obviously I am also getting forgetful. I hope this was the last missing entry, if not, please drop me a line.

Patsy from Family, Friends and Food cooked light: Pasta with prosciutto and spinach , a perfect combination of contrasting flavours This dish can be served as a quick and simple meal and needs not much to accompany.

**13.01.2019 http://www.columbusfoodie.com, http://www.columbusfoodie.com/2008/10/01/skillet-chicken-breasts-aglio-e-olio/ no longer available
**06.10.2019 http://www.kitchenexperiments.net/2008/09/stir-fried-asian-style-spicy-pasta.html is lost
** 07.06.2022 http://www.kitchenexperiments.net/ no longer available

Presto Pasta Nights #83: Squash, ricotta & sage pasta bake

Schreibe eine Antwort

In March 2007 Ruth from Once Upon A Feast created the popular Presto Pasta Nights. In its 83 ^rd week I have the pleasure of playing host on Ruth’s behalf. Taking part is easy: Just create a pasta dish, write your post about it and e-mail your permalink to ostwestwind (at) yahoo (dot) de by Thursday evening, October 2^nd. Don’t forget to tell me the name you go by, your blog’s name, and the name of your dish. For more information to share a recipe for the roundup visit www.prestopastanights.com/2008/06/look-whos-hosting-presto-pasta-nights.html

Let’s have fun!

This week I prepared