Presto Pasta Nights #280: il riepilogo / the roundup - briciole

It's Friday and time to share the pasta dishes that I have received as contributions to edition #280 of Presto Pasta Nights, the popular event created by Ruth of Once Upon a Feast. For each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description ? a teaser that invites you to follow the link to read the relevant post.

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Priya of The Humpty Dumpty Kitchen prepared Tortiglioni with Fire Roasted Tomatoes and Lime Infused B?chamel ? "What I wanted to do was a lime infused cream sauce... The only thing you need to do here is fire roast your tomatoes."

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Janet of The Taste Space prepared Zucchini Spaghetti with Chickpeas and a Roasted Tomato-Peach Sauce ? This recipe "combines seemingly polarized end of summer produce: tomatoes and peaches. Both become sweet through roasting in the oven."

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Val of More Than Burnt Toast shares with us Linguine ai Porcini
"I fell in love with this pasta dish when I first tasted it from Pietro's demonstration. The dried porcini and the?artisanal?pasta make for a memorable dish."

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Elizabeth of? The Law Student?s Cookbook prepared Roasted Eggplant
"Roasting the eggplant definitely transformed the texture into something palatable. This was a very easy pasta dish with a lot of flavor."

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Heather of girlichef prepared Whole Wheat Couscous w/ Smoked Salmon, Baby Kale, & Za'atar
The title says it all: this is a combination of great ingredients with assertive flavors, seasone with olive oil from New Zealand.

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Joanne of Eats Well With Others offers us Creamy Spinach Spaghetti with Roasted Tomatoes
"A spinach avocado pesto that tastes creamy and buttery even though there is not a hint of either in it, offset by the deeply sweet and slightly tangy flavor of roasted cherry tomatoes..."

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Ruth of Once Upon a Feast prepared Better then Best Stuffed Pasta Shells
"My Honey loved them because they taste like pizza. I really loved the dry,?crispness?of them, so unlike usual ooey-gooey, saucy bakes."

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Simona of briciole presents fusilli al ferro (handmade fusilli)
A wooden skewer helps shape the fusilli, which are later dressed with a variation of beloved burro e parmigiano.

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And that concludes my roundup, which will be added to all the previous Presto Pasta Nights roundups and continue the lovely tradition started by Ruth of Once Upon a Feast.

As you read this, edition #281 is already under way, hosted by Ruth of Once Upon a Feast. To participate, send your entries to ruth AT 4everykitchen DOT com by Thursday, September 14.

If you are interested in hosting this lovely event on your blog, contact Ruth at: ruth AT 4everykitchen DOT com. You can always check who is hosting the current edition on this page.

Many thanks to all who contributed to produce an interesting collection of pasta dishes for this edition of Presto Pasta Nights. I do hope I have not left anybody out of the roundup. If you find that, notwithstanding my best intentions, I actually have omitted a post, please send me a note.

Arrivederci a presto

Source: http://briciole.typepad.com/blog/2012/09/presto-pasta-nights-280-riepilogo-roundup.html

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