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Spinach Pasta Nests with Eggs

4/18/14 14 Comments

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Spinach Pasta Nests with Eggs

 

Taglierini ai Spinaci~
Spinach Pasta Nests
Filled with Eggs, Asparagus and
a Sprinkle of Parmesan Cheese.

Filled Spinach Pasta Nests with a
Simple Green Salad makes
a wonderful lunch or light dinner.

 


Spinach Pasta Nests with Eggs

 

Ingredients

  • 2 to 4 tablespoons
    butter, softened
  • 8 cups
    water
  • 1 tablespoon
    salt
  • 8
    spinach pasta nests (packaged “nests” are available at most grocery stores)
  • 1/2 pound
    fresh asparagus tips
  • 8
    eggs
  • salt and pepper,
    to taste
  • dried
    parsley flakes
  • fresh
    grated Parmesan cheese

Cooking Directions

  1. Preheat oven to 350º Lightly butter standard size muffin/cupcake tin.
  2. Fill a large pasta pot with 8 cups water and add 1 tablespoon salt. Bring water to a boil. Add pasta nests and boil gently for 6 to 7 minutes or just until al dente’. Turn water down to simmer. Drain; place pasta shells in buttered muffin cups. Using your fingers, create a small well in the center by pushing the pasta to the outside edges. Don’t worry if its not perfect, you just want to make a well to hold the egg.
  3. Wash asparagus and pat dry with a paper towel. Snap off the tips of the asparagus spears. Save the stalks for another use. Add asparagus tips to simmering water; blanch tips for 30 to 40 seconds. Remove tips from water with a slotted spoon. Immediately immerse in ice water. Leave in ice water for 20 seconds. Remove from ice water and drain. Place 3 to 4 asparagus spears in pasta nests.
  4. Crack your eggs into the well/center of each nest. Sprinkle eggs with salt, pepper and parsley flakes. Bake for 25 to 35 minutes or until eggs are set with no uncooked whites surrounding the yolks. Remove pan from oven, carefully remove nests.

Garnish nests with fresh grated Parmesan cheese.

Bacon Egg Cups

 

 

 

Health Note~ Hidden under the fuzzy skin of a kiwifruit lies beautiful, brilliant green flesh with edible black seeds. Choose plump undamaged kiwifruit that yield to slight pressure when ripe.

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Comments

  1. LNLVNDR says

    April 27, 2014 at 6:33 pm

    Thanks and See you again next week:)

    Reply
  2. Michelle Meche says

    April 27, 2014 at 2:44 pm

    These nests are perfect for spring. Nice job, Lynn! Thank you for sharing.

    Reply
    • LNLVNDR says

      April 27, 2014 at 6:34 pm

      Thanks Michelle~

      Reply
  3. Joanne DiPalo says

    April 26, 2014 at 6:06 pm

    This looks delicious Lynn, I would love to make this for Mother's Day brunch. Thanks for sharing with Foodie Friends Friday this week. Look forward to seeing you again soon. Pinned/shared.

    Reply
    • LNLVNDR says

      April 27, 2014 at 6:34 pm

      Thanks for stopping Joanne~

      Reply
  4. NewMrsAdventures says

    April 24, 2014 at 8:16 pm

    Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!

    Reply
  5. Cindy @ Hun... What's for Dinner? says

    April 24, 2014 at 3:00 pm

    What a super cute idea! Thanks for sharing at Simple Supper Tuesday.

    Reply
    • LNLVNDR says

      April 27, 2014 at 6:32 pm

      Thank you!!

      Reply
  6. NewMrsAdventures says

    April 23, 2014 at 12:32 am

    This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!

    Reply
    • LNLVNDR says

      April 23, 2014 at 3:20 pm

      Thanks! I be right over:)

      Reply
  7. LNLVNDR says

    April 22, 2014 at 10:31 pm

    Thank you Carole~

    Reply
  8. Carole says

    April 22, 2014 at 9:58 pm

    Fabulous presentation and idea, Lynn! Cheers from CArole's Chatter

    Reply
  9. KarenLynn says

    April 19, 2014 at 8:03 pm

    What a beautiful and healthy recipe! Thanks for sharing at the "From The Farm Blog Hop".

    Reply
    • LNLVNDR says

      April 22, 2014 at 10:31 pm

      Thanks!!

      Reply

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I'm a Wisconsin recipe blogger, coffee drinker, spice hoarder, cookbook lover, farm market browser, thrift store shopper and grocery store stalker. I love to mix convenient foods with fresh flavors. Good food doesn't have to be expensive or difficult to prepare. Lynn

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