Egg, Tomato and Pesto Pasta Nests
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Egg, Tomato and Pesto Pasta Nests
This is an appetizing and fun way to eat a nutritious meal. Impress your family or friends with egg, tomato and pesto pasta nests - which allow you to enjoy many flavors in a creative way. A meal with nice bright colors, and an even louder taste.
Ingredients
Directions
In the bowl of a food processor, combine the basil, extra virgin olive oil and ½ teaspoon sea salt and pulse until the basil is finely chopped.
Add in the ½ cup of pine nuts and pulse until well combined. If the mixture seems dry, add more olive oil. The consistency should be smooth and easily spreadable.
Store the pesto in the fridge (drizzle a little olive oil on top) in a sealed container. You can keep it this way for up to a week. Alternately, use 1 jar of Colavita Pesto.
Preheat oven to 350°F, and lightly oil 4 ramekins. You can also use standard size muffin tins in a pinch.
Fill a large pasta pot with water and bring to a boil. Add 1 teaspoon sea salt and place 4 Colavita Capellini Pasta Nests in the water.
Cook just under al dente—about 2 minutes. Drain and set aside.
Mix in 1 tablespoon of olive oil so the pasta doesn't stick together.
Return the pasta pot to the stove top over medium-low heat. Heat 2 tablespoons olive oil in the pot, along with the crushed garlic and hot pepper flakes. Sauté for about 3 minutes.
Add the cooked pasta to the pot and mix in the chopped tomatoes and 2 heaping tablespoons of the pesto (feel free to add more). Stir to incorporate, and then remove from the heat.
Fill each ramekin with pasta, about ¾ full. Using your fingers, create a small well in the center by pushing the pasta toward the edges.
Crack an egg into the well. Repeat with all the ramekins.
Bake the ramekins in the oven for about 25 minutes or until eggs are just set with no uncooked whites surrounding the yolks.
Garnish each with a drizzle of Colavita Basilolio, extra parmesan cheese, and hot pepper flakes. Serve warm!
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Ingredients
Directions
In the bowl of a food processor, combine the basil, extra virgin olive oil and ½ teaspoon sea salt and pulse until the basil is finely chopped.
Add in the ½ cup of pine nuts and pulse until well combined. If the mixture seems dry, add more olive oil. The consistency should be smooth and easily spreadable.
Store the pesto in the fridge (drizzle a little olive oil on top) in a sealed container. You can keep it this way for up to a week. Alternately, use 1 jar of Colavita Pesto.
Preheat oven to 350°F, and lightly oil 4 ramekins. You can also use standard size muffin tins in a pinch.
Fill a large pasta pot with water and bring to a boil. Add 1 teaspoon sea salt and place 4 Colavita Capellini Pasta Nests in the water.
Cook just under al dente—about 2 minutes. Drain and set aside.
Mix in 1 tablespoon of olive oil so the pasta doesn't stick together.
Return the pasta pot to the stove top over medium-low heat. Heat 2 tablespoons olive oil in the pot, along with the crushed garlic and hot pepper flakes. Sauté for about 3 minutes.
Add the cooked pasta to the pot and mix in the chopped tomatoes and 2 heaping tablespoons of the pesto (feel free to add more). Stir to incorporate, and then remove from the heat.
Fill each ramekin with pasta, about ¾ full. Using your fingers, create a small well in the center by pushing the pasta toward the edges.
Crack an egg into the well. Repeat with all the ramekins.
Bake the ramekins in the oven for about 25 minutes or until eggs are just set with no uncooked whites surrounding the yolks.
Garnish each with a drizzle of Colavita Basilolio, extra parmesan cheese, and hot pepper flakes. Serve warm!