Spaghetti nests (GF)

Ingredients

• 240g of GF spaghetti
• 2 eggs, beaten
• ½ cup fresh cream
• 1 spring onion
• Small bunch of fresh parsley
• 80g of blanched almonds
• 3tbsp grated Parmesan
• Salt & pepper
• Mozzarella balls
• Butter

Method

1.  Boil the pasta until still very al dente, drain and add a knob of butter. Divide the spaghetti between 6 ramekin dishes, previously greased with a little butter or oil.
2. Add the cream to the eggs, season, add the parmesan cheese, and divide between the ramekin dishes.
3. Bake at 200C for about half an hour till lightly golden.
4. In the meantime, boil the spring onion, including the green part, for 2 minutes, drain and plunge into cold water. Place in a small blender together with the almonds and the parsley, blitz and add olive oil as you go along.
5. When spaghetti nests are cooked, place full teaspoons of the pesto and top with the mozzarella balls. Serve.