Roselline Romagnole

 
This is a very cheerful dish to make,and you can change the stuffing to your choice,for example you can just add "fontina" cheese and vegetables to make a vegetarian dish that sometimes might be handy.
You can also prepare them the day before you are planning to serve them,and just put some plastic wrap on it and keep in the fridge.
Also,if you want,you can serve them in individuals terrine to make them looks even more cute.

Tagliatelle With Broccoli & Leeks

Ingredients for 6
1 lb fresh tagliatelle, 4 heads broccoli, 2 garlic cloves
chopped, 4 large leeks thinly sliced using only the white
part, 8 basil leaves, salt and pepper, grated parmesan, 5
tbsp extra virgin olive oil, baking soda
Preparation
Cook broccoli for 15 minutes in about 3 liters water with
salt and a pinch of baking soda. Remove the broccoli immediately,
drain and finely chop. Don’t throw out the broccoli
water!! Sauté’ leeks and garlic in olive oil for about 10 minutes
while adding a little of the broccoli water. Cut basil
leaves into thin strips. Add basil and broccoli and cook another
10 minutes. Cook the tagliatelle in the broccoli water.
Drain the pasta while al dente and add to the sauce. Toss
and serve with Parmiggiano Reggiano and a fresh grind of
black pepper.