Today I decided to deconstruct the classic pesto spaghetti recipe (… it is that type of guy I am) creating a new version that fits more to an appetizer or even to a party. It is served cold, like the pasta salad using in this case icing instead of dressing.
Ingredients
Ingredients for the spaghetti muffins-
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- 200 ml double cream ,
- 2 large free-range eggs ,
- sea salt ,
- freshly ground black pepper ,
- 100 g Parmesan ,
- 100 g mature Cheddar cheese, grated ,
- 2 zucchinis, in thin slices ,
- 2 red peppers finely chopped ,
- 200 g spaghetti, just-cooked ,
- 1 knob butter
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- 400 g cream cheese ,
- 150 g basil pesto
Instructions
Directions for the spaghetti muffins-
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- Preheat the oven to 180°C. ,
- In a large bowl beat the cream and eggs with a good pinch of salt and pepper. ,
- Add the grated cheddar and parmesan cheese, the zucchinis, red peppers and the cooked spaghetti. ,
- Gently stir to mix well. ,
- Melt the butter and grease a muffin pan. ,
- Swirl it around so the base of the pan is nicely coated. ,
- Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. ,
- Bake in the hot oven for 20 minutes until it starts to crisp on top. ,
- Remove and leave to rest for a few minutes. ,
- Cool before serving
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- Mix gently the two ingredients in a large bowl ,
- Transfer the mixture to a piping bag ,
- Allow it to stand in the refrigerator for at least one hou ,
- Garnish the cupcakes after they get to room temperature
