Accogliere chi ama la Pasta!

 Benvenuti in Pinkypasta!

Are you inclined to the pasta world? If yes, you are in the right place.

Pastas are not simply pastas. They are made for people who enjoys every strand up to the last one and savoring all the flavor from the sweetness to the creaminess it offers until it was totaled.

I am super sure all pasta lovers are seeking for the right pasta as their taste buds required.

Names, Recipes, Pictures of the products and even helpful tips. Just seek throughout the page and you shall find.

Buon divertimento!

Farfalle with Shrimp, Snow Peas, and Ginger-Sesame Dressing

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Ingredients:

12 ozs farfalle
1 lb shrimp (peeled and deveined)
14 lb snow peas (trimmed and halved diagonally about 1 12 cups)
1 seedless cucumber (4 inch, halved lengthwise and thinly sliced about 1 cup)
1 red bell pepper (cored seeded and cut into 1 12 inch strips about 1 cup)
6 green onions (trimmed and thinly sliced about 23 cup)
14 cup mint leaves (roughly chopped fresh)
2 12 tbsps cilantro leaves (minced fresh)
1 tbsp toasted sesame oil
1 tbsp Ginger-Sesame Dressing

 

Preparations:

Bring a large pot of water to a boil.

Add pasta, and cook 8 to 10 minutes or until al dente.

Add shrimp; bring to a boil.

Add snow peas, and stir.

Cook 1 to 2 minutes or just until shrimp turn pink.

Drain and run under cold water, shaking out excess water. Transfer pasta to a large bowl.

Add remaining ingredients; toss to combine

 

Godetevi il vostro proprio Farfalle con gamberetti, piselli neve e Ginger-Sesame Dressing!

 

source: http://www.myrecipes.com/recipe/farfalle-with-shrimp-snow-peas-ginger-sesame-dressing-10000001585384/

 

Meet Farfalle

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“Farfalle are a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalla (butterfly). The “e” at the end of the word is the Italian feminine plural ending, making the meaning of the word “butterflies”.
Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy”

Simply Pizzoccheri

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“Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano, and dressed with garlic and sage that are lightly fried in butter together.
Pizzoccheri can be made easily by hand. They can also be found pre-made.
Two pizzoccheri fairs (or sagre) take place in Teglio: La Sagra dei Pizzoccheri, celebrated in July and the festival of The Golden Pizzocchero, celebrated in September.”