Tomato Spaghetti nests on Taleggio sauce

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Ingredient ratios and servings will vary according to the quantity of leftover pasta you have.
Feel free to adapt the recipe to your needs.

Recipe by @rafael.nistor

Ingredients 3 Number of Servings

  • 150g leftover tomato spaghetti
  • 50g grated parmesan cheese
  • 150g Taleggio cheese
  • 120mL heavy cream
  • olive oil
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  • Put your leftover pasta in a bowl and mix it with half of the grated parmesan cheese.

  • Put the mixture in a cooking ring to form  3 small nests on a baking tray.
  • Sprinkle a generous amount of parmesan cheese on top of each nest and drizzle with olive oil.
  • Bake it at 180° for 15 min.
  • For the taleggio cream

    While your pasta nests bake, cut the taleggio cheese into half-inch cubes and put it in a heatproof bowl.
  • Heat up the heavy cream until it simmers.
  • Pour it over the cheese cubes and cover the bowl with a plastic wrap. Let it stand for 20 min.
  • After 20 minutes, blend the mixture with an immersion blender until smooth.
  • Add salt to taste and add some more hot heavy cream in case the texture is too thick to spread it onto a plate.
  • Pour your taleggio cream to form a thick layer onto your serving dish, sprinkle some fresh ground pepper and place your pasta nests on top of it.
  • Enjoy!
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