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Pastastic 27 - Beany Blast & Win a Case of Pasta
June 15, 2012

Welcome to your monthly morcel of pasta goodness.

(Problems reading this email? View it online.)

In this edition: a kick-in-the-pants Mexican-style pasta soup, the chance to win a full case of pasta, and more of your Qs answered, including a good one: How long to cook fresh pasta.

Buon appetito!

Pastastic Matt -

"Cooking is like love. It should be entered into with
abandon or not at all."

Harriet Van Horne

Dish of the Day:
Beany Blast - Mexican soup recipe

Mexican soup

I absolutely adore any dish that combines a rich tomato sauce with beany goodness (especially red beans). I'm also big on pasta soup. So what better than a beany pasta soup with a fiery lip-frazzling kick?

This simple dish takes just 35 minutes to make and is seriously filling. Even better, make a double batch and freeze the rest for sevearl more no-thought quick-hit dinners.

The ad bit... (click or ignore!)

(Sponsor this newsletter)

Win a Case of Dreamfield Pasta!

pasta recipe book

Do you have a pasta salad recipe of your own that you really rate?

Then enter the new Dreamfield recipe contest and you could win a CASE full of pasta for your store cupboard.

Here's how to enter.

And here is Dreamfields' own Spicy & Cook Pasta Salad recipe to get you thinking...


1 box Dreamfields Penne Rigate pasta

2 ears corn or 1-1/2 cups frozen corn, thawed

2 red or green poblano chiles, roasted, peeled and chopped

1 cup crumbled queso fresco cheese

1/4 cup chopped fresh chives

1/2 cup chopped fresh cilantro

1/2 teaspoon sea salt

1/4 cup mango chutney

2 tablespoons chili oil

1. Cook pasta according to package directions. Remove pasta from pot; do not discard pasta water. Rinse pasta with cold water until completely cooled; drain again. Place in large bowl. Return pasta water to stove; bring to boil.

2. Meanwhile, shuck corn and remove silks. Place in boiling pasta water 5 to 7 minutes or until corn is tender. Drain; rinse with cold water until completely cooled. Cut corn off cob.

3. Add corn, chopped poblanos, cheese, chives, cilantro and salt to pasta; toss to combine. In small bowl, stir together chutney and chili oil. Pour over pasta mixture; toss until coated. Serve immediately.

To serve chilled, do not add dressing. Cover and refrigerate pasta mixture. Remove from refrigerator 15 minutes before serving; toss with dressing.

Makes 8 to 10 side dish servings.

Or... you can also check out our pasta salad recipe collection.

Good luck!

5 Reader Questions

The latest pasta posers to be published (and answered) on my site:

How long to cook fresh pasta?

How to store fresh pasta for sale at market?

Minimal eggs and wholemeal pasta only - worth buying a pasta machine??

Can I layer my lasagne the night before?

Are pasta machine attachments interchangeable?

Get Pastastic - The Recipe Book!

pasta recipe bookIf you like the pasta recipes on my site, why not grab the digital cookbook to read offline and print my recipes when you need them?

This 125-page beast of a book (in instant download PDF format) is packed full of authentic Italian meals, including some exclusives that are not on the site, all explained in plain English using my fool-proof step-by-step guides.

In addition to versions of all my mamma-in-law's best pasta dishes, from bolognese to ragu, lasagna and many more, Pastastic - The Recipe Book also includes:

- 4 additional recipe ebooks

- my Lasagna 101 expert guide

- and... 2 series of exclusive downloadable videos (on how to make your own pasta and green pesto).

Grab your copy for just $7.95 here!

What readers say...

“Pastastic is easy easy easy! The recipes are a delight and taste delicious. Their simplicity and the wide variety is ideal for anyone who loves to cook something tasty, healthy and cheap" - Elena

"The whole package, your e-book especially, is top-quality. You really did a great job" - Penny

“Your recipe book is a treasure trove of easy-to-make dishes. You just make life simple for pasta lovers." - Maria



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Ciao for now. Until next time!


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