A delightful recipe for spaghetti nests baked with a creamy egg mixture, topped with mozzarella and served with pesto.
Cook the spaghetti in plenty of boiling salted water for 8 minutes. Then drain in a sieve and let it drip off. Preheat the oven to 200°C.
Wash the tomato and dice it finely, removing the stem base and seeds. Peel and finely chop the garlic. Whisk the garlic with the eggs and cream. Season with salt, pepper, and nutmeg. Dice the mozzarella finely.
Line the muffin cups with non-stick aluminum foil and oil them. Form 12 nests from the spaghetti and place them in the muffin cups. Sprinkle with the tomato and mozzarella. Pour the egg-cream mixture over them. Bake in the hot oven (middle rack, fan 180°C) for about 25 minutes. Serve with the pesto.
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