Quick pasta recipes anyone? - Page 2

italian foodie · 29th April 2009, 07:13 AM

I had tagliatelle with creme fraiche, rocket, lemon and parmesan yesterday - devine!!

Zed66 · 3rd June 2009, 12:06 PM

...I've now used 4 of these pasta recipes so far and hope to use a few more over next while. Thanks for making it a sticky, your efforts were not wasted!

chefsmith · 12th June 2009, 11:21 AM

One of my favourites would be to sweat shallots, garlic and dried tomatoes dash of wine, some cream and touch of water and bit if a stock cube, bring to boil, season and add some semi sun blushed tomatoes in oil ( give a good dash of the the oil too) and blittz up, but do not pass. i would pour the cooked pasta into this add some spinach and peas and finish with bit or parmesan.

if anyone see's the 'lensi' brand pasta, buy it, its really really good, very difficult to over cook and proper tasty.

Ernie Whalley · 15th June 2009, 09:01 PM

smoked salmon, button mushrooms (very thinly sliced), rocket and creme fraiche with tagliatelle tonight

italian foodie · 15th June 2009, 10:17 PM

Quote:

Originally Posted by Ernie Whalley

smoked salmon, button mushrooms (very thinly sliced), rocket and creme fraiche with tagliatelle tonight

mmmm nice! Did orrechiette with tomato sauce, ricotta and rocket the other day, very nice....

YumYum · 6th July 2009, 08:08 PM

shallots fried, courgettes, fresh pasta, pesto and a spoon of creme fraiche. Once all ingredients are cooked and mixed through take off the heat and stir in some smoked salmon - eat immediately.

foodfiend · 8th July 2009, 08:01 PM

Sweet red pepper, two leeks, crabmeat, creme fraiche, grana padano and liguine. Deliciosa

petitechef · 8th July 2009, 08:42 PM

More lasgane (from leftovers) - layer of 'ratatouille' (finely diced courgettes, peppers and cherry tomatoes in white wine!), pasta, topped with left over ricotta filling from Avoca's stuffed chicken recipe - in oven 20 mins - divine!

Ernie Whalley · 10th August 2009, 07:02 PM

tagliatelle, fennel (thinly sliced and fried in a little olive oil), spinach and Ortiz tuna - a Monday night/stock cupboard job but delicious.

Pasta brand was Giovanni Perna, very good indeed. From Michael Byrne, Sandymount, D4

petitechef · 12th August 2009, 06:25 PM

after a (very) quick visit to my greenhouse I decided to do pasta with what I found - mangetout, peppers, baby courgette and cherry tomatoes with a cream sauce (cos there was some leftover in the fridge!) - it was looking lovely but unfortunately i was still fuming over my run in with hse earlier so i went off to check something on internet and forget about it.....sob..... semi rescued it wit more cream (calories pah!). Next time I'll be more careful

Ernie Whalley · 14th August 2009, 09:48 PM

Leeks, sliced fine, sweated in olive oil. Oregano. ladle of Veg stock. Splash of vermouth. Prawns. Cream
Great with fusilli, from the new Roma organic range.

sean_dru · 15th August 2009, 10:08 AM

make a pesto, basil stems and all with mash potatoes, roasted soft garlic, 1 fresh garlic, parmesan cheese, salt/pepper, lime juice olive oil, blend till a pulp, cook the pasta in salted water, when nearly cooked strain leaving some of the liquid, put in two spoons of pesto, toss for a few mins, put into a bowl and eat.

you can do nice simple grilled chicken, batton down the chick with a purchased meat hammer, season, grilled quickly till skin is crispy and flush is soft yet cooked and sprinkle over some lemon juice,,,,let taste speak up itself.

note: when making pesto, use a hand held blender as oposed to a food processor as with a hand held blender will puree everything and with a food pro it will leave strings from the stem.

DonalH · 15th August 2009, 11:41 AM

Whoa there tiger - back up and tell me about the potatoes! Not the strict pesto genovese recipe exactly.

sean_dru · 15th August 2009, 12:31 PM

nope Donal and not any of the regional recipes that can include anchovies and pinenuts etc, just messing around one day and used mash potatoes as they are neutral and dont take way from the basil although strong garlic does sometimes but i suppose it blends with it more, besides the amount of nuts with nut alergies makes it a sensible sub for pine-nuts, besides try it and see what you think, it works for me and i dont claim it to be authentic pesto recipe.

europhile · 15th August 2009, 05:54 PM

It does sound rather odd. I thought it was a gnocchi recipe at first.

petitechef · 20th September 2009, 06:10 PM

ok - not sure spring onions, serrano ham, capers, creme fraiche and goats cheese was one of my better ideas!

sean_dru · 29th January 2010, 03:02 PM

fusilli
dijon mustard
baby spinach
rashers (optional)
peas
cream
vegetable stock
parmesan
black pepper

one spoon of mustard into 1'4 pint of veg stock, whisk in, reduce by half, add espresso cup of cream, whisk in, add in the fusilli, the bacon ( grill till edges are crispy but center is soft, then roughly chop) black pepper, and reduce till it coats the pasta, then add in chopped spinach and blanched peas for no more than 30 second, mix with a spoon, put into bowl with parmesan grated on top and some olive oil.

quick, cheap and easy.

Ernie Whalley · 15th February 2010, 07:02 PM

Stock cupboard job - pack frozen prawns; 1/2 bag baby spinach; 8 cherry tomatoes; 4 mushrooms, sliced; spaghetti - black pepper, dried oregano, grated parmesan

petitechef · 15th February 2010, 07:13 PM

what's in the fridge - rasher, shallot, creme fraiche and rocket!

petitechef · 20th April 2010, 08:31 PM

Did Italian Foodie's 'Penne alla Vodka' - quick,easy and divine!

3rd June 2009, 12:06 PM	#22
Zed66 Registered User Join Date: Jan 2009 Location: Swords Posts: 27	Cheers Ernie... ...I've now used 4 of these pasta recipes so far and hope to use a few more over next while. Thanks for making it a sticky, your efforts were not wasted!

8th July 2009, 08:01 PM	#27
foodfiend Registered User Join Date: Jul 2007 Location: Wicklow Posts: 50	Quick Pasta Sweet red pepper, two leeks, crabmeat, creme fraiche, grana padano and liguine. Deliciosa

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29th April 2009, 07:13 AM	#21
italian foodie Registered User Join Date: Mar 2007 Location: Limerick Posts: 305	I had tagliatelle with creme fraiche, rocket, lemon and parmesan yesterday - devine!!

12th June 2009, 11:21 AM	#23
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 541	One of my favourites would be to sweat shallots, garlic and dried tomatoes dash of wine, some cream and touch of water and bit if a stock cube, bring to boil, season and add some semi sun blushed tomatoes in oil ( give a good dash of the the oil too) and blittz up, but do not pass. i would pour the cooked pasta into this add some spinach and peas and finish with bit or parmesan. if anyone see's the 'lensi' brand pasta, buy it, its really really good, very difficult to over cook and proper tasty.

15th June 2009, 09:01 PM	#24
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	smoked salmon, button mushrooms (very thinly sliced), rocket and creme fraiche with tagliatelle tonight

6th July 2009, 08:08 PM	#26
YumYum Registered User Join Date: Aug 2006 Posts: 248	shallots fried, courgettes, fresh pasta, pesto and a spoon of creme fraiche. Once all ingredients are cooked and mixed through take off the heat and stir in some smoked salmon - eat immediately.

8th July 2009, 08:42 PM	#28
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	More lasgane (from leftovers) - layer of 'ratatouille' (finely diced courgettes, peppers and cherry tomatoes in white wine!), pasta, topped with left over ricotta filling from Avoca's stuffed chicken recipe - in oven 20 mins - divine!

10th August 2009, 07:02 PM	#29
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	tagliatelle, fennel (thinly sliced and fried in a little olive oil), spinach and Ortiz tuna - a Monday night/stock cupboard job but delicious. Pasta brand was Giovanni Perna, very good indeed. From Michael Byrne, Sandymount, D4

12th August 2009, 06:25 PM	#30
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	after a (very) quick visit to my greenhouse I decided to do pasta with what I found - mangetout, peppers, baby courgette and cherry tomatoes with a cream sauce (cos there was some leftover in the fridge!) - it was looking lovely but unfortunately i was still fuming over my run in with hse earlier so i went off to check something on internet and forget about it.....sob..... semi rescued it wit more cream (calories pah!). Next time I'll be more careful

14th August 2009, 09:48 PM	#31
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Leeks, sliced fine, sweated in olive oil. Oregano. ladle of Veg stock. Splash of vermouth. Prawns. Cream Great with fusilli, from the new Roma organic range.

15th August 2009, 10:08 AM	#32
sean_dru Registered User Join Date: Jan 2009 Posts: 231	make a pesto, basil stems and all with mash potatoes, roasted soft garlic, 1 fresh garlic, parmesan cheese, salt/pepper, lime juice olive oil, blend till a pulp, cook the pasta in salted water, when nearly cooked strain leaving some of the liquid, put in two spoons of pesto, toss for a few mins, put into a bowl and eat. you can do nice simple grilled chicken, batton down the chick with a purchased meat hammer, season, grilled quickly till skin is crispy and flush is soft yet cooked and sprinkle over some lemon juice,,,,let taste speak up itself. note: when making pesto, use a hand held blender as oposed to a food processor as with a hand held blender will puree everything and with a food pro it will leave strings from the stem.

15th August 2009, 11:41 AM	#33
DonalH Registered User Join Date: Jul 2005 Location: Kinsale Posts: 443	Whoa there tiger - back up and tell me about the potatoes! Not the strict pesto genovese recipe exactly.

15th August 2009, 12:31 PM	#34
sean_dru Registered User Join Date: Jan 2009 Posts: 231	nope Donal and not any of the regional recipes that can include anchovies and pinenuts etc, just messing around one day and used mash potatoes as they are neutral and dont take way from the basil although strong garlic does sometimes but i suppose it blends with it more, besides the amount of nuts with nut alergies makes it a sensible sub for pine-nuts, besides try it and see what you think, it works for me and i dont claim it to be authentic pesto recipe.

15th August 2009, 05:54 PM	#35
europhile Registered User Join Date: Apr 2006 Posts: 554	It does sound rather odd. I thought it was a gnocchi recipe at first.

20th September 2009, 06:10 PM	#36
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	ok - not sure spring onions, serrano ham, capers, creme fraiche and goats cheese was one of my better ideas!

29th January 2010, 03:02 PM	#37
sean_dru Registered User Join Date: Jan 2009 Posts: 231	fusilli dijon mustard baby spinach rashers (optional) peas cream vegetable stock parmesan black pepper one spoon of mustard into 1'4 pint of veg stock, whisk in, reduce by half, add espresso cup of cream, whisk in, add in the fusilli, the bacon ( grill till edges are crispy but center is soft, then roughly chop) black pepper, and reduce till it coats the pasta, then add in chopped spinach and blanched peas for no more than 30 second, mix with a spoon, put into bowl with parmesan grated on top and some olive oil. quick, cheap and easy.

15th February 2010, 07:02 PM	#38
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Stock cupboard job - pack frozen prawns; 1/2 bag baby spinach; 8 cherry tomatoes; 4 mushrooms, sliced; spaghetti - black pepper, dried oregano, grated parmesan

15th February 2010, 07:13 PM	#39
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	what's in the fridge - rasher, shallot, creme fraiche and rocket!

20th April 2010, 08:31 PM	#40
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	Did Italian Foodie's 'Penne alla Vodka' - quick,easy and divine!