Anyone Have Good Pasta Recipes?

I really like the Italian pasta that my boyfriend taught me to make two years ago and the spagetti that my mom showed me how to make with the spagetti sauce, but I am an adventurous person and I like to try new things all the time, especially when it comes to eating or making a new dish I have never had before .

So does anyone have any good pasta recipes that they would like to share with me? I would like to try them all and I thank everyone in advance who responds to this topic!

Try www.cuisine.at - they have thousands of recipes in English, German and French, also lots of pasta recipes. This is one of them:

Title: AGLIATA PER PASTA
GARLIC & WALNUT SAUCE
Categories: Main dish, Italian, Pasta, Sauces, Vegetarian
Yield: 4 Servings

2 sl Stale bread, crusts removed
2 tb Stock, warmed
1 c Walnuts, toasted
1/2 c Parsley, stems trimmed
3 md Garlic cloves, chopped
1/2 ts Salt
1/8 ts Black pepper
6 tb Olive oil

Soak the bread in the stock & then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt & pepper in
a food processor. Process, adding the olive oil in a very slow stream
until you have a thick paste. Toss with your favourite pasta & serve
hot.

Check out this White Wine Tamato Creame Sauce for your pasta....

White Wine Tamato Creame Sauce

[Mezzaluna]

I saute some garlic in olive oil, then frizzle some mushrooms a bit before adding some chicken broth. After deglazing the pan, I add some quartered artichoke hearts, capers, and a squeeze of lemon juice. If I feel like it, I add some chicken breast and sometimes I thicken the sauce a bit or add some cream. Very free-form!

[coolJ]

I make this sauce when I'm cooking pasta, I guess it would be considered a 'fusion' sauce. It's a basic chicken veloute with seafood added. It's so simple and so good.

[Pooh]

Homemade Fettuccine with Shrimp, Rosemary, Tomatoes and Garlic
Chef Nick Cingolani of Arugula Restaurant

Make the pasta—or purchase a good quality Fettucine

The Sauce

3/4 lb. large shrimp (for 2 people)
Flour
Fresh rosemary, to taste
2 or 3 cloves of garlic, minced
Fresh Tomatoes, skinned, seeded and diced evenly (or 28 oz. canned Italian plum tomatoes)
Capers (optional)
White wine (Californian Pinot Gris was suggested), about ½ cup
Italian Parsley, minced
1 Lemon (for the juice, and for the zest)
Black pepper

Dredge shrimp in flour and shake out the excess.

Heat up a skillet, add some butter and oil on medium heat and sauté the shrimp (turn as soon as they are pink), sauté on the other side and reserve.

Using the same skillet, add the fresh rosemary, the minced garlic and the tomatoes, the capers (if using), the white wine, the parsley and a squeeze of lemon, freshly ground black pepper. Let the sauce reduce a few minutes while the pasta is cooking.

Once the pasta is cooked, (1 minute for fresh pasta) transfer it to skillet, add the shrimp and toss well with the sauce.

Serve immediately, adding a little rosemary on top and some finely shredded lemon rind.

Thanks, everyone! Your recipes look really delicious; I hope to try them all soon!

here is a recipe that my husband and i love

10 oz. of tortellini
1lb. of medium shrimp
5 tbl. butter
1/4 cup of fresh basil
2-3 shallots
2-3 cloves of garlic
1/4 cup parmesan cheese


cook your tortellini according to package
dice your shallots and cut your basil julliene saute them in the butter for a minute or two then add your shrimp and cook until opaque when the pasta is toss drain it and then toss with the butter sauce parmesan cheese and this is when i add my crushed garlic. serve with some parm cheese on top and a sprig of basil

enjoy!!!!!!!!!!!!!!

Hey, everyone, I just found this on the web and it gave me some new ideas, as I DO have almost all the ingredients listed: Pasta Recipes . I am going to make the pasta recipe that contains bacon in it. I hope you enjoy the site as much as I do!

[@Home Chef]

I have made this one a couple times and love it.....

Black Walnut Pesto
3/4 cup Hammons Black Walnuts
15 fresh basil leaves
2-3 cloves garlic or to taste
1 lb. pasta of your choice, cooked according to package directions
Salt & pepper
Drop of olive oil
1/4 cup butter

In food processor, combine black walnuts, basil leaves, and garlic and pulse until well blended to create pesto mixture. Melt butter in skillet; add pesto mixture and olive oil. Heat until well blended, then stir in the cooked pasta. Add salt and pepper to taste. Serve immediately.

http://www.black-walnuts.com/homerecipes.asp

Thanks for posting your recipe, Home Chef! By the way, what is Black Walnut Pesto? The pasta dinner I said I would make yesterday has turned out to be good.