- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Cook pasta according to package directions. Reserve ¼ cup of pasta water. Drain pasta and toss with olive oil.
Preheat oven to 350 and grease muffin tins. In a large bowl beat egg, ½ cup of Parmesan, and 1 tablespoon butter until smooth. Add pasta and toss until evenly coated. Spoon pasta into muffin tins and mold to form nests. Bake for 20-25 minutes or until nests set.
In a saucepan over medium-low heat, combine the ricotta, peas, reserved pasta water, ½ cup Parmesan, and 1 tablespoon butter. Stir until heated through and season with salt and pepper. Spoon into the spaghetti nests and serve immediately.