• Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • 1/2 pound Vigo Capellini
  • 1 tablespoon Vigo Extra Virgin Olive Oil
  • 1 egg
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons butter, divided
  • 1/2 cup ricotta
  • 1/3 cup cooked peas
  • Alessi Sea Salt and Ground Black Pepper, to taste

Directions

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.