This thread can be a real source of inspiration. This time I had to make a pasta dish like ordo's mouthwatering gratin, only a few posts ago. I used a lot of left-overs for that, take a look;
1. Day one; salmon with fresh spinach and mustard cream sauce
For the spinach; I always use a western flat-bottom non-stick wok (I know,... non--stick). Put some olive oil in it, a pinch of chili flakes, 3 very finely chopped cloves of garlic, a grind of nutmeg, s&p. Let fry a little and add the thoroughly washed but still a little wet baby spinach. When just wilted, transfer to a sieve and let the liquid drip away while making the sauce.
For the sauce; fry the salmon, remove salmon and pour the fat away. Deglaze pan with some white wine and a little water, reduce a little, add cream and stir a tbsp. of "moutarde à l'ancienne" aka grainy mustard in it. Keep stirring to avoid splitting!
2. Day 2, yesterday; tortiglioni with spinach, ham and pistachios
Sauce; warm some cream with a handful of grinded pistachios. Add spinach (left-over from the day before) and ham (also left-over), s&p. Boil pasta, add to the sauce with a little cooking water.
Put in an oven dish, cover with grated cheese; I used (again left-over) aged gouda. Let gratiner in the oven.
Thanks ordo for the pasta gratin suggestion!