Honey and Pistachio Nests

Ingredients

225g Pasta (spaghetti strands are best)

115g Butter

175g Pistachio Nuts (chopped)

115g Sugar

115g Honey (clear is best)

150ml Water

2 Teaspoons Lemon Juice

Greek Yoghurt to Serve

Equipment

1 Pan (with boiling slightly salted water in)

1 Pan

4 Ramekins

1 Baking Tray

The Good Bit

1. Start by cooking your pasta in the slightly salted water unti it is tender (follow packet instructions, but 8 minutes is usualy about right, try a piece to see!!) once cook, drain, toss in the butter and allow to cool a little.
2. Preheat your oven too 180c 350f gas 4. Now divide the pasta into 8 equal quantities, line the bottom of your 4 ramekins with a portion of pasta each, press it in well, top these 4 pots with half of the nuts, then push in the other 4 portions of pasta.
3. Bake these four pots on a baking tray in your oven for 45 minutes, in the meantime bring the sugar, water and honey to a boil in your other pan over a genbtle heat, turn the heat down a little and simmer for 10 minutes until all the sugar has dissolved, now add the lemon juice and simmer for a further 5 minutes.
4. Allow your nests to cool, then tip them onto your serving plate, drizzle over some of the honey syrup and sprinkle with the remaining nuts, top with a dollop of greek yogurt.

Serves 4