Archiv der Kategorie: Pasta Nights

Presto Pasta Nights: Courgette, basil & almond pasta

It’s Kiel Week and nothing is as usual. The children want to go to the summer festival, but not the same day and of course not together. So we were only two for lunch today and enjoyed

Presto Pasta Nights: Courgette, basil & almond pasta

A great combination of flavours!

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Courgette, basil & almond pasta
Categories:	Pasta
Yield:	2 Servings

Ingredients

175	grams	Orecchiette pasta, 6 oz
2	tablesp.	Toasted blanched almonds
2	small	Or 1 medium courgette
1		Garlic clove
		Large bunch basil
2	tablesp.	Olive oil
3		Rounded tbsp grated parmesan
1	tablesp.	Lemon juice

Source

Good Food Magazine, July 2007, p.76

	Edited RK 06/20/2007 by
	Ulrike Westphal

Directions

Cook the pasta in plenty of boiling salted water according to pack instructions. Meanwhile, finely chop the almonds, chop the courgette into small chunks, crush the garlic and strip the basil leaves from the stalks. Heat the oil in a large frying pan and fry the courgette for 2-3 mins until starting to soften, then throw in the garlic and half the basil and cook for 1 min more. Drain the pasta and add to the courgettes, along with the almonds, the rest of the basil, the parmesan, salt, pepper and lemon juice. Toss everything together and serve with extra parmesan on the side.

:PER SERVING 547 kcalories, protein 20g carbohydrate 69g, fat 23g saturated fat 5g fibre 4g, sugar 4g salt 0.32g

:Easily doubled
:PREP 15 mins
:COOK 12-15 mins
:EASY

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more recipes and entries in English

Presto Pasta Nights: Tortelloni salad with ricotta

3 Antworten

This week it was hot in Northern Germany, so I minimized cooking. For Ruth’s Presto Pasta Nights I serve

Tortelloni salad with ricotta

A delicious pasta salad, my workmates enjoyed it at a meeting and my son liked it for lunch.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Tortelloni-Salad with Ricotta
Categories:	Salad, Pasta
Yield:	8 to 10 Servings

Ingredients

2	packs	Cheese-Tortelloni, à 500 g cooling shelf
		Salt
		Pfepper
		Zucker
1	tablesp.	Olive oil + more for vinaigrette
50	grams	Pine nuts
400	grams	Cherry tomatoes, halved
100	grams	Tomatoes, dried in oil, this is the “tomato oil”
2	medium	Onions, chopped
H		VINAIGRETTE
5	tablesp.	White wine vinegar
5-6	tablesp.	Tomato oil
250	grams	Ricotta
150	grams	Creme fraîche
1	bunch	Basil, torn

Source

LECKER, Kochen & Genießen, Mai 2007

	Edited RK 06/15/2007 by
	Ulrike Westphal

Directions

1. Cook tortelloni in boiling and salted water according package instructions. Drain, refresh and drain again. Mix carefully with 1 tablesp. olive oil.

2. Roast pine nuts without fat in a pan until golden. Drain dried tomatoes, save the oil=tomato oil and cut into stripes.

3. Whisk together vinegar, salt, pepper and a pinch of sugar. Add 5 to 6 tablesp. tomato oil, add olive oil, if needed. Mix pasta, onions, nuts and tomatoes and fold in the vinaigrette. Let stand for about 20 minutes.

4. Stir together ricotta and crème fraîche. Season with salt and pepper. Fold ricotta mixture and basil into the pasta salad and season to taste.

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more recipes and entries in English

Presto Pasta Nights: Pasta with Broad Beans and Salami

4 Antworten

Like Freya I was surfing the 22.02.2021 **, but I was looking for ways to use up broad beans in the freezer. I came across the

Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)

I used a French sheep’s cheese and an Italian-style salami for that dish. It is dimensioned for 4 servings, but it lasted only for one adult and two children. I had the portion for one person! So this dish is worth to be sent to Ruth’s Presto Pasta Nights.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)
Categories:	Pasta
Yield:	4 Servings

Ingredients

		Salt and fresh ground black pepper, to taste
250	grams	Orecchiette pasta
400	grams	Fresh broad beans, podded
1		White onion, sliced
3	tablesp.	Olive oil
100	grams	Neapolitan salami, sliced
100	grams	Pecorino Romano cheese, grated

Source

by Gino D’Acampo from Good Food Live 22.02.2021 **

	Edited RK 05/24/2007 by
	Ulrike Westphal

Directions

1. Bring a large saucepan of salted water to the boil. Add the orecchiete and cook until al dente, around 10-15 minutes. Drain.

2. Meanwhile bring a separate pan of salted water to the boil. Add the broad beans and boil for 7-8 minutes, until tender. Drain, plunge into cold water and slip off the tough outer skin off each individual bean.

3. Heat the olive oil in a large frying pan. Add the onion and fry until golden. Add the drained broad beans and the salami.

4. Fry, stirring now and then, until the salami is crispy. Mix in the orecchiete, mixing well, and cook for 1-2 minutes, seasoning with salt and freshly ground pepper.

5. Sprinkle the grated Pecorino over the pasta mixture and serve at once.

: Level of difficulty: Easy
: Preparation Time: 10 minutes
: Cooking Time: 20 minutes

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more recipes and entries in English

** 21.02.2021 https://goodfood.uktv.co.uk/ and https://goodfood.uktv.co.uk/recipe/orecchiette-con-fave-e-salame-pasta-with-broad-beans-and-salami/ not longer available

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Archiv der Kategorie: Pasta Nights

Presto Pasta Nights: Courgette, basil & almond pasta

Presto Pasta Nights: Courgette, basil & almond pasta

Ingredients

Source

Directions

Presto Pasta Nights: Tortelloni salad with ricotta

Tortelloni salad with ricotta

Ingredients

Source

Directions

Presto Pasta Nights: Pasta with Broad Beans and Salami

Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)

Ingredients

Source

Directions