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	<title>Greedy Gourmet &#187; Pasta</title>
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		<title>Baked Seafood Pasta</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/baked-seafood-pasta/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/baked-seafood-pasta/#comments</comments>
		<pubDate>Mon, 17 May 2010 10:52:06 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[c) 1 - 2 hrs]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[egg noodles]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[margarine]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[mustard powder]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[tomato purée]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=2167</guid>
		<description><![CDATA[This recipe is in no way affiliated to Delia Smith’s seafood risotto! Why on earth would I say something like that? Well, two or three weeks ago the news reported that fans were outraged with one of her recipes. Recently, she and Heston Blumenthal signed up with Waitrose to create recipes for them. I shop [...]]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Chicken, Ham &amp; Cheese Pasta</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-ham-cheese-pasta/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-ham-cheese-pasta/#comments</comments>
		<pubDate>Sat, 13 Feb 2010 14:32:35 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[bay]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crème fraîche]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gouda]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[penne]]></category>
		<category><![CDATA[white wine]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=1749</guid>
		<description><![CDATA[The thought of eating leftovers doesn’t fill most people with enthusiasm but in these tight times it is one no-brainer way to save money. And you know what? It doesn’t have to be bad! This pasta dish is an ideal way to enjoy the last of Sunday’s roast dinner, be it ham, chicken or even [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-ham-cheese-pasta/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Chicken, Leek &amp; Pasta Bake</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-leek-pasta-bake/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-leek-pasta-bake/#comments</comments>
		<pubDate>Mon, 17 Aug 2009 12:28:00 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[c) 1 - 2 hrs]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[breadcrumbs]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[macaroni]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[parmesan]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2009/08/17/chicken-leek-pasta-bake/</guid>
		<description><![CDATA[Here is another reason I love roast chicken. The possibilities of what you can do with leftovers are endless and this is just another way you can enjoy them. Rich and satisfying, salty and crunchy on top. Just perfect. Chicken, Leek &#038; Pasta Bake Serves 4Preparation: 30 mins &#8211; Cooking: 30 mins Ingredients 600ml (1 [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Pork Sausage &amp; Red Onion Pasta Bake</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/pork-sausage-red-onion-pasta-bake/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/pork-sausage-red-onion-pasta-bake/#comments</comments>
		<pubDate>Fri, 15 May 2009 16:17:30 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[c) 1 - 2 hrs]]></category>
		<category><![CDATA[Casserole]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cumberland]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[penne]]></category>
		<category><![CDATA[pork sausage]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[sage]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2009/05/15/pork-sausage-red-onion-pasta-bake/</guid>
		<description><![CDATA[This is comfort food at its best. It doesn’t have to cost an arm or a leg either in order to be tasty. What I particularly liked was the sweetness of the onions that came through. Although it is a bit of trouble to make, it is so worth it. Did I mention Neil prepared [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/pork-sausage-red-onion-pasta-bake/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Gorgonzola &amp; Pine Nut Pasta</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/gorgonzola-pine-nut-pasta/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/gorgonzola-pine-nut-pasta/#comments</comments>
		<pubDate>Mon, 26 May 2008 12:44:40 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[double cream]]></category>
		<category><![CDATA[gorgonzola cheese]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[penne]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[white wine]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2008/05/26/gorgonzola-pine-nut-pasta/</guid>
		<description><![CDATA[Dieters, look away! Just staring at these pictures will make you put on a few pounds. Cheese, cream and nuts; it’s every fat-phobic person’s nightmare. And for the non-dieters out there? Heaven! This dish takes just half an hour to prepare, ideal for week nights. After devouring your bowlful and licking out the saucepan you [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/gorgonzola-pine-nut-pasta/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Gorgonzola &amp; Spinach Spaghetti</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/gorgonzola-spinach-spaghetti/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/gorgonzola-spinach-spaghetti/#comments</comments>
		<pubDate>Wed, 12 Mar 2008 17:16:23 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[gorgonzola cheese]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[spaghetti]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2008/03/12/gorgonzola-spinach-spaghetti/</guid>
		<description><![CDATA[Oh my, I haven’t posted any recipes for a little while, have I? Between answering emails, doing some admin on the website and having a stinking cold the time sure flew by. True to the name of this website I felt I’ve gone a bit too far, or should I say gone nowhere the past [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/gorgonzola-spinach-spaghetti/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Creamy Pecorino &amp; Lemon Pasta</title>
		<link>http://www.greedygourmet.com/recipes-by-course/side-dish/creamy-pecorino-lemon-pasta/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/side-dish/creamy-pecorino-lemon-pasta/#comments</comments>
		<pubDate>Wed, 13 Feb 2008 23:57:13 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[double cream]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[lemon]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/2008/02/13/creamy-pecorino-lemon-pasta/</guid>
		<description><![CDATA[Everyone knows about Parmesan, also known as Parmigiano Reggiano, but what about Pecorino Romano? It is aged and hardened especially for grating and can be exactly the same way that Parmesan is. So what’s the difference? One, Parmesan is made of cow’s milk whereas Pecorino comes from ewe’s milk. Two, Pecorino has a saltier and [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/side-dish/creamy-pecorino-lemon-pasta/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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