I can't really believe that my harebrained idea of doing a pasta roundup nearly four years ago, is actually celebrating issue #200. Helen of Fuss Free Flavours will be hosting Presto Pasta Night tomorrow and you all still have time to enter. Just email your entry to helen (at) best-shaw (dot) com and cc ruth (at) 4everykitchen (dot) com
But let's talk about me for a second... I did plan on creating something truly out of this world for the event. It is pretty spectacular considering all that tension 200 issues ago, when I wondered if there was anyone else out there who loved pasta as much as I did/do. Roundup after roundup, I have not been disappointed. Thanks everyone for your awesome dishes over the years. Just check them all out! March 4th Presto Pasta Night will turn FOUR! And I hope to see all of you and your friends at the birthday bash.
Back to my entry... Yesterday I mentioned Foodily.Com as a great place to check out recipes whether or not you had the latest and greatest iPad or iPhone. I even mentioned looking up "Pasta" + "mascarpone" because I knew I had some mascarpone in my fridge with an expiry date that was coming up fast. First choice of 111 was from Jamie Oliver - one of my favorites, because he really does cook for those of us who like easy, simple to do, tasty dishes.
His dish - Tagliatelle with Mascarpone, Parmesan & Spinach fit the bill - easy to prepare, ingredients in the fridge. Oh... wait... I'm an idiot... no mascarpone! In fact, it was ricotta. No worries. Heavy cream (48%)...not really an option in Canada although apparently creme fraiche might do. I decided to use whipping cream (35%) which, frankly, still has way more calories than I need. Tagliatelle...nope...just went with some multigrain fusilli. That's the wonderful thing about a Jamie recipe... they're really just starting points.
My Honey thought it a little bland, but then most of my pastas are quite savory. This one, IMHO, is just mellow and reminded me of a very delicious mac & cheese. As for bland... no way! With 2 cloves of garlic and lots of nutmeg, not to mention butter and cream... it was creamy and ...need I say it again... mellow. I'll be making one of his favorites on Saturday - requested by my daughter who loves shrimp but doesn't cook it at home...
Should I go with Pasta with Shrimp, Mussels & Chorizo
Or Pasta with Garlic Shrimp & Pancetta
I'm polling... so leave your choice in the comments. And while you're at it... What's your favorite mild and mellow pasta dish?