- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- 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
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.