Presto Pasta Night 218 Roundup

Heather at Girliechef

delights us with a wonderful soup most of us remember eating as kids. Simple to make and wonderful to, defiantly a great addition to every cooks repertoire

Stash at "The Spamwise Cronicles"

Shares with us thrice!

For the first he chose a springtime favorite, Pasta Primavera, and enchants (an impresses) us with foraged mushrooms and nasturtium flowers.

The second is a Campari tomato confit with an original twist with the addition of mint

And the third is a very simple tomato sauce he pairs with gnocchi

Madge at "The Vegetarian Casserole Queen"

Gives us a vegetarian take on a great classic she calls baked Ziti II, I can't wait to try out the Cooking Creme she mentions.

Theresa at Food Hunters Guide to Cuisine

brings us a mouthwatering Olive pasta This is not your traditional Pesto at all. It's a vibrant combination of green olives, almonds, parsley and Asiago cheese. All of which mesh wonderfully; making a light and refreshing sauce.

Lisa at "Lisa Kitchen"

Gives us a from scratch version of a comfort classic that looks spicy and delicious

Tandy at "Lavender and Lime"

Created a tomato pasta thats not your usual tomato sauce. Fresh tomatoes, olives, and creme fresh add a great light flavor to a great dish

Johanna at "Green Gourmet Giraffe"

Takes my favorite green vegetable (kale) and turns it into a wonderful pesto tossed with mafaldine and grilled vegetables.

Sarah at "La Cuisine de Sarah"

is a newcomer at Presto Pasta Nights and makes her grand entrance with a combination of spring greens and dolcelatta in what she says is "a quick mid-week meal and is a good way to use up veg box greens"

Shaheen at "Allotment 2 Kitchen"

Give us the first pasta loaf I have seen and says it is "speckled with greens such as perpetual spinach, chard and peas and a good recipe to make in advance. Its good cold or at room temperature and slices beautifully. All you need next to it is a simple salad, perhaps one with pinkish radishes to offset the shades of green.

Ruth at "Once upon a Feast" founder of PPN

Gives us a dish every pasta enthusiast loves, Baked Mac & Cheese. It has a "stringy, cheesy goodness that is there in in spades, not to mention the the creamy factor and lots of crunch from the crisp panko topping. Perfect comfort food for our continued rainy, dreary weather." Or any weather.

And last but not least, my own contribution to society in the form of a pasta version of a much loved vegetable and its sauce, the delightful artichoke in lemon butter sauce. Add some pasta and a dash of cream to smooth it out and you have Artichoke Lemon Pasta.

Send next weeks entries to Simona of Briciole

Send your entries to simosite (at) mac (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday, June 23.
Check back for the roundup June 24.