Archiv der Kategorie: Pasta Nights

Presto Pasta Night #47: Pumpkin and pine nut tagliatelle

4 Antworten
PPN I own the German issue of this pasta cookbook. My sons like the idea to cook us through this book for Ruth’s Presto Pasta Nights 978-1551106564 *

“Pumpkin and pine nut tagliatelle”

Pumpkin and pine nut tagliatelle

from page 139

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Pumpkin and pine nut tagliatelle
Categories: Pasta, winter squash
Yield: 4 servings

Ingredients

30 grams   Butter
1 large   Onion, chopped
2 cloves   Garlic, crushed
380 ml   Vegetable stock
750 grams   Pumpkin, I used butternut squash, cubed
1 pinch   Nutmeg
      Pepper
250 ml   Cream
80 grams   Pine nuts, toasted
500 grams   Tagliatelle, fresh
2 tablesp.   Chives, chopped
      Parmesan, freshly grated to serve

Source

978-3-8331-3213-1 * Das große Pasta Kochbuch *
ISBN 978-3-8331-3213-1
  Edited *RK* 01/21/2008 by
  Ulrike Westphal

Directions

1. Melt butter in a saucepan. Cook the onion about 3 minutes until soft and golden. Add garlic and cook for another minutes. Add the stock and the squash. Bring to a boil, reduce heat and cook until tender.

2. Season to taste on low heat with pepper and nutmeg. Stir in the cream, don’t let the sauce boil again. Blend the sauce until smooth.

3. Cook pasta until al dente. Drain and give back to the saucepan.

4. Add sauce and reheat carefully. Add pasta and pine nuts. Sprinkle with chopped chives.

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Presto Pasta Night #46: Linguine with basil pesto

3 Antworten

PPN-Logo
 
 
My first submission in 2008 for Ruth’s Presto Pasta Nights is

Linguine with basil pesto Button German

Linguine with basil pesto

Linguine are flat but narrow like spaghetti. I rolled out the pasta dough with my pasta attachment thinner as usual and so I got linguine instead of spaghetti. For the pesto blend together:

  1. 3 tablespoons roasted pine nuts
  2. 100 g basil, fresh
  3. 2 cloves of garlic
  4. 1/2 teaspoon salt
  5. 5 tablespoons freshly grated parmesan
  6. 120 ml olive oil

until smooth. Season to taste with pepper. Cook the fresh linguine (300 g flour and 3 eggs), drain, but save some cooking water. Mix with the pesto and add cooking water to the desired consistency. Serve and enjoy!

Presto Pasta Night #31: Butternut squash lasagne

3 Antworten


 
Autumn arrived, everywhere you find all kind of pumpkin and squashes on the farmer’s markets. So it’s a must to serve this versatile vegetable once a week. I like the nutty taste of butternut squash and I am a big fan of spinach unlike my sons. But hidden in a lasagne they eat it without any comments.

Butternut squash lasagne

Butternut squash lasagne

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Butternut squash lasagne
Categories: Pasta, Pumpkin
Yield: 2 Servings

Ingredients

1     Onion, finely sliced
      Oil for frying
500 grams   Butternut squashes, peeled and cut into small
      — cubes
1 pinch   Of cinnamon
      Nutmeg
100 ml   Milk
150 grams   Frozen spinach
3     Fresh lasagne sheets
1     Ball of mozzarella, about 125g

Source

  Recipe from olive magazine, February 2007.
  https://www.olivemagazine.com/recipes/healthy/butternut-squash-lasagne/
 
  Edited *RK* 09/24/2007 by
  Ulrike Westphal

Directions

1. Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.

Kürbis-Lasagne 001

2. Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

:Easy
:Ready in 30 mins
: Nutrition per serving:476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2g, saturated fat 9.3g, fibre 8g, salt 1.28g

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