INGREDIENTS :

8 oz (250 g) of Unico Capellini

8 tsp of butter

1 ½ cups of shelled pistachio nuts, chopped

½ cup of sugar

1/3 cup of clear honey

2/3 cup of water

2 tsp of lemon juice

salt

strained yogurt, to serve

PREPARATION: Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente. Drain the pasta and return to the pan. Add the butter and toss to coat the pasta thoroughly. Set aside to cool.

Arrange 4 small flan or poaching rings on a cookie sheet. Divide the pasta into 8 equal quantities and spoon 4 of them into the rings. Press down lightly. Top the pasta with half of the nuts, then add the remaining pasta.

Bake in a preheated oven, at 350°F, for 45 minutes, or until golden brown. Meanwhile, put the sugar, honey, and water in a saucepan and bring to a boil over low heat, stirring constantly until the sugar has dissolved completely. Simmer for 10 minutes, add the lemon juice and continue to simmer for another 5 minutes.

Using a spatula, carefully transfer the pasta nests to a serving dish. Pour on the honey syrup, sprinkle over the remaining nuts and set aside to cool completely before serving. Serve the yogurt as a side dish.

PREPRATION TIME: 1 hour, 10 minutes

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