Spaghetti Pesto Cupcakes

 COOL ARTISAN, πέστο βασιλικού, παρμεζάνα, σπαγγέτι, συνταγή, τσένταρ, αυγό, αλμυρά, κρέμα γάλακτος, καπκεικ, μάφιν, μακαρόνια, recipe, Spaghetti Pesto Cupcakes

Today I decided to deconstruct the classic pesto spaghetti recipe (… it is that type of guy I am) creating a new version that fits more to an appetizer or even to a party. It is served cold, like the pasta salad using in this case icing instead of dressing.

Ingredients

Ingredients for the spaghetti muffins
  • 200 ml double cream
  • 2 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • 100 g Parmesan
  • 100 g mature Cheddar cheese, grated
  • 2 zucchinis, in thin slices
  • 2 red peppers finely chopped
  • 200 g spaghetti, just-cooked
  • 1 knob butter
Ingredients for the Pesto Icing
  • 400 g cream cheese
  • 150 g basil pesto

Instructions

Directions for the spaghetti muffins
  • Preheat the oven to 180°C.
  • In a large bowl beat the cream and eggs with a good pinch of salt and pepper.
  • Add the grated cheddar and parmesan cheese, the zucchinis, red peppers and the cooked spaghetti.
  • Gently stir to mix well.
  • Melt the butter and grease a muffin pan.
  • Swirl it around so the base of the pan is nicely coated.
  • Slowly pour in the spaghetti mixture and shake the pan to even the mixture out.
  • Bake in the hot oven for 20 minutes until it starts to crisp on top.
  • Remove and leave to rest for a few minutes.
  • Cool before serving
Directions for the Pesto icing
  • Mix gently the two ingredients in a large bowl
  • Transfer the mixture to a piping bag
  • Allow it to stand in the refrigerator for at least one hou
  • Garnish the cupcakes after they get to room temperature

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