Pasta Nests with Pistachio Nuts and Toffee

Posted 2015-07-02 by finy ⇒ follow

This recipe uses angel hair pasta which is sometimes known as Capelli d'Angelo, and the pack I bought was capellini.

I have not tried this recipe before and having eaten a whole one after dinner, it is one I will make next time I have visitors.

I baked the pasta to make it crunchy and then made a toffee which soaked into the nests, and this recipe is well worth the effort to make something different.

STUNNING, if that is a word I can use for food!

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Makes: 2 large servings

Ingredients
125g angel hair pasta/Capellini
50 g butter
¾ cup shelled pistachio nuts, chopped
50g coconut sugar
50g honey
1 tsp lemon juice
75 ml water
Cream or yoghurt to serve (optional)

Method

Drop the pasta into boiling salted water and cook for about 1 - 2 minutes till JUST soft but not al dente (cook less than the packet instructions).

Preheat oven to 160° fan forced.

Drain and leave aside.

Using 2 ramekins (mine were quite large and oval), divide the pasta into four. Put one lot each in the ramekins, and press down slightly.

Top each one with half the pistachios.

Add the balance of the pasta on top.

Bake in the oven for 45 minutes, or until golden brown.

Meanwhile, put the honey, sugar and water into a pan, and bring slowly to the boil. Stir constantly until the sugar has dissolved, and then simmer for 10 minutes.

Add the lemon juice and simmer for a further 5 - 7 minutes.

Carefully lift the angel hair nests out of the ramekin (I used a thin spatula), and place onto your serving dishes.

Pour over the toffee.