Рецепт Spinach Pasta Nests
Taglierini ai Spinaci~
Spinach Pasta Nests filled with~
Egg and Asparagus with a Sprinkle of Parmesan Cheese~
For a light lunch, on Easter Sunday, serve these Filled Spinach Pasta Nests with a Simple Green Salad.
- 2-4 T softened butter
- 8 cups water
- 1 T salt
- 8 spinach pasta nests (I used packaged "nests")
- 1/2 lb. fresh asparagus
- 8 (12) eggs
- salt and pepper
- dried parsley
- fresh grated Parmesan cheese
1.Preheat oven to 350. Lightly butter standard size muffin/cupcake tin.
2. Fill a large pasta pot with 8 cups water and add 1 T salt. Bring water to a boil. Add pasta nests and boil for 6-7 minutes or just until al dente'. Turn water down to simmer. Drain; place pasta shells in buttered muffin cups. Using your fingers, create a small well in the center by pushing the pasta to the outside edges. Don't worry if its not perfect, you just want a well to hold the egg.
3. Wash asparagus and pat dry with a paper towel. Snap off the tips of the asparagus spears. Save the stalks for another use.
4. Add asparagus tips to simmering water; bland tips for 30-40 seconds. Remove tips from water with a slotted spoon. Immediately immerse in ice water. Leave in ice water for 20 seconds. Remove from ice water and drain
5. Place 3-4 asparagus spears in pasta nests.
6. Crack your eggs into the center of each nest. Sprinkle eggs with salt, pepper and parsley flakes.
7. Bake for 25-35 minutes or until eggs are set with no uncooked whites surrounding the yolks.
8. Remove pan from oven, carefully remove nests.
9. Sprinkle with fresh grated Parmesan cheese.
Kitchen Tip~ Hidden under the fuzzy skin of a kiwifruit lies beautiful, brilliant green flesh with edible black seeds. Choose plump undamaged kiwifruit that yield to slight pressure when ripe.