http://cuisine.com.au/recipe-finder/pasta-recipes From quick to cheesy, heaps of pasta recipes to satisfy the heartiest of appetites. en-au http://cuisine.com.au/recipe/Golden-couscous-with-lemony-mustard-dressing Cous cous, the quickest of all grain dishes, originated in Morocco and forms a staple food in Moroccan and North African cookery. http://cuisine.com.au/recipe/potato-gnocchi Although potato gnocchi remains the most common version, the dish can be made with pumpkin, sweet potato or breadcrumbs, or flavoured by mixing the dough with spinach, saffron or truffles. http://cuisine.com.au/recipe/rieti-style-lasagne Nicholas Care, chief executive of the Italian Chamber of Commerce in Sydney, was raised in Rome but has made Australia his home for the past 25 years. His parents, Cesare and Maria Care, still live in Rome. He says Roman food tends to be simple, focusing on the purity of fresh ingredients. http://cuisine.com.au/recipe/leek-spinach-and-ricotta-cannelloni Leeks are often grown in sandy soil and they can, at times, be a little tedious to clean thoroughly. I’ve found the best way to do this is to pare back the first two or three layers and cut the top off where the tender white part ends. With a sharp knife, starting at the top, make an incision down the leek, about 4-5cm long, into three or four layers. Make another two or three incisions, working around the top of the leek. Fill a bowl with cold water, place the cut end of the leek in the bowl and shake vigorously. http://cuisine.com.au/recipe/Spaghetti-with-fried-cauliflower-and-pine-nuts In medieval times, health manuscripts preached the virtues of pine nuts as a power "to stimulate the libido". The Arabic scriptures recommend a drink of honey and eating 20 almonds and 100 pine nuts before going to bed. After repeating this for three days a man would acquire vigour. Well, I suppose this partly explains my addiction. http://cuisine.com.au/recipe/spaghetti-with-anchovies-and-breadcrumbs To make the breadcrumbs, tear stale sourdough or baguette into pieces and whiz in a food processor. http://cuisine.com.au/recipe/spring-minestrone The bright and beautiful colours of spring are caught in a bowl of seasonal vegetables that are infinitely variable: try thin asparagus, sweetcorn, baby green beans, cherry tomatoes, baby turnips, golden beets, broccolini. http://cuisine.com.au/recipe/zucchini-carbonara A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a creamy sauce. http://cuisine.com.au/recipe/Pasta-e-piselli People have liked the idea of peas and ham or bacon for hundreds of years. Of course they have. It's delicious. It's also a clever use of a seasonally generous vegetable. It uses the more expensive preserved meat as a seasoning, rather than as a main ingredient. http://cuisine.com.au/recipe/Green-couscous