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
- 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.
- 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.
- 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.
- 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
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