Curry Parsley Spaghetti Nests

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   1.

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   Preheat oven to 350 degrees F. Grease a 12-count muffin tin.

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   Cook pasta according to recipe instructions for (very) al dente in a large pot of salted boiling water.

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   2.

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   While the pasta cooks, whisk together the eggs, cream, broth, parsley (save a few leaves to decorate), Parmesan, curry, salt and pepper in a large bowl.

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   When the pasta is cooked and drained, add it to the egg mixture and stir well until coated.

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   Fill muffin pans with this mixture, sprinkle with sesame seeds and reserved parsley leaves and bake for 20-25 minutes.

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   3.

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   Let cool 5 minutes, run a knife around the pans and unmold gently.

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    Serve warm.

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    Recipe inspired by MJ and Hungryman.

* Per serving · 4 servings · Values may vary.

No additional tips available.