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Never Enough Pasta

Season 10 Episode 1017 | 26m 46s

You can never have enough pasta! First, Lidia pulls together a simple fresh dish of Mezze Rigatoni with a Raw Tomato Sauce. Miles calls looking for a way to refresh his leftover ditalini, and makes a Cheddar Frico filled with the pasta. Then Lidia makes an Asparagus & Spinach Pesto which dresses up some Cavatappi. Pasta…it’s the gift that keeps on giving!

Aired: 09/30/22
Distributed nationally by American Public Television
Extras
Dr. M. Sanjayan investigates the largest river restoration ever attempted in the United States.
The sisters welcome a new postulant, Sister Catherine, to Nonnatus House.
Rosalind delivers a baby with a suspicious spinal lesion. A sudden gas explosion shocks all.
The relationship between Rudolf Nureyev and legendary ballerina Margot Fonteyn.
At 23, Nureyev fled Russia to seek asylum in Paris.
Rudolf Nureyev performs a solo in Swan Lake.
Explore key military technologies in the American colonies’ fight for freedom.
Trixie cares for a single mother recently discharged from a psychiatric hospital.
Meet the hippo, crocodile and lion families navigating the dry season in Katavi National Park.
Take an intimate look into the life and career of screen and stage icon Liza Minnelli.
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Cook with me my Shrimp Melon Salad with Mint Pesto & Mezze Rigatoni with Raw Tomato Sauce.
Cook with me my Asparagus Fava Risotto, Roasted Cranberries and Pears & Ricotta Leek Tart
Cook with me my Vegetable Soup with Poached Eggs & Poached Chicken Giardiniera Salad.
Cook with me my Beef Rollatini, Crispy Cauliflower and Rum Raisin Semifreddo.
Cook with me my Manilla Clams Triestina, Warm Escarole Salad and Chicken Scaloppine.
Cook with me my Crespelle Manicotti with Spinach and Spaghetti in Lemon Cream Sauce.
Cook with me my easy going recipes - Winter Minestrone and Mixed Fish Stew.
Cook pasta two ways with me - Penne with Olive Pesto and Fusilli with Salami & Peppers.
Cook with me my Prosciutto and Onion Frittata, Vegetable Polpette & Mushroom Ragù Polenta
Cook with me my Fuzi with Chicken Ragu, an Orange Spritz and St. Joseph’s Zeppole.