Archiv der Kategorie: Pasta Nights

Spaghetti with leeks, peas & pesto

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 100th 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

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


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
      Parmesan, freshly grated


  Good Food Magazine, March 2009, p. 44
  Edited *RK* 02/09/2009 by
  Ulrike Westphal


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


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Presto Pasta Nights #83: The round-up

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!

Bild 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. Bild

Bild Mrs Ergül from Mrs Ergül in the Kitchen over at serves Beef Meatballs and Farfalle in Tomato Sauce ( 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. Bild

Bild 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. Bild

Bild Christine from Eat First, Diet Later over at serves a lazy spaghetti lunch.(http;// 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.

Bild 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. Bild
Bild 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. 
Squash, ri&cotta  sage pasta bake

update 2008/10/04

Bild 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. Bild

**13.01.2019, no longer available
**06.10.2019 is lost
** 07.06.2022 no longer available

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

Presto pasta night
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 2nd. 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

Let’s have fun!

This week I prepared

Squash, ricotta & sage pasta bake

Squash, ricotta & sage pasta bake

I used butternut squash and the sage fits perfectly to it.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Squash, ricotta & sage pasta bake
Categories: Pasta, Squash
Yield: 6 Servings


1     Squash, weighing about 1 kg /2 lb 4 oz, chopped
      — into chunks
2 tablesp.   Olive oil
200 ml   Tub creme fraiche
50 grams   Parmesan, finely grated, 2 oz
250 grams   Tub ricotta
      Small bunch of sage leaves, half chopped half
      — left whole
12     Sheets fresh lasagne


  GoodFood Magazine, October 2008
  Edited *RK* 09/28/2008 by
  Ulrike Westphal


This veggie main course can be put together a day ahead and left in the fridge, ready to cook at a moment’s notice.

1. Heat the oven to 220 °C/fan 200°C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the creme fraiche with half the Parmesan, then set aside.

2. When squash is ready, leave to cool slightly then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning trying not to break it up too much.

3. Assemble the bake by spreading a little of the creme fraiche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more creme fraiche. Use all the ricotta mix to fill the bake, but make sure you keep some creme fraiche for the top. Finally, spread the creme fraiche over the top layer of lasagne, then scatter with the whole sage leaves. The bake car now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.

:PREP 20 mins
:COOK 1 hr
:PER SERVING 445 kcalories, protein 15g, carbohydrate 41 fat 26g, saturated fat 14g, fibre 3g, sugar 8g, salt 0.36g


Griddling thin, peeled slices of delicata squash until marked and tender, then dressing them with olive oil, chopped chilli and garlic.


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