These creamy pasta nests are a great Easter surprise or a treat for any time of the year.
1/2 pound Capellini (angel Hair Pasta)
1 tablespoon Alessi Extra Virgin Olive Oil
1 cup grated Parmesan cheese, divided
2 tablespoons butter
1/2 cup ricotta
1/3 cup cooked peas
- Cook pasta according to package directions. Reserve ¼ cup of pasta water. Drain pasta and toss with olive oil.
- Preheat oven to 350 and grease muffin tins. In a large bowl beat egg, ½ cup of Parmesan, and 1 tablespoon butter until smooth. Add pasta and toss until evenly coated. Spoon pasta into muffin tins and mold to form nests. Bake for 20-25 minutes or until nests set.
- In a saucepan over medium-low heat, combine the ricotta, peas, reserved pasta water, ½ cup Parmesan, and 1 tablespoon butter. Stir until heated through and season with salt and pepper. Spoon into the capellini nests and serve immediately.