Spaghetti Bird's Nest

As I was grocery shopping yesterday, I came across mini mozzarella balls (Bambini Bocconcini). They reminded me of bird eggs and inspired  this dish. What a fun night in the kitchen! I wished I had my niece and nephew there helping me. I even snuck in some veggies, disguised as tree leaves : ) 

Hope you have as much fun as I did creating a delicious work of art. Mangia!! 

Spaghetti Bird's Nest

(yields 4 nests)

Pasta Ingredients:
1/2 box spaghetti
3 packed cups fresh spinach leaves, finely chopped
1/4 cup grated Parmesan
2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Assembly Ingredients:
1/4 cup grated Parmesan
2 tablespoons milk
1/2 teaspoon salt
1 large egg

extra virgin olive oil (for drizzling)

Plating Ingredients:
2 cups pasta sauce
12 small fresh mini mozzarella balls

homemade mini meatballs (optional)

Directions: 

Preheat oven to 350 degrees F. Line mini bunt pans or large muffin tins (4” diameter) with aluminum foil and grease with olive oil.

Bring a large pot of salted water to a boil. Add pasta and cook until aldente, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the chopped spinach, cheese, olive oil and salt. Toss well until the spinach is wilted. Set aside to cool.

Whisk together Parmesan cheese, milk, salt and egg in a small bowl. Pour the sauce over the spaghetti mixture and toss until well combined. Twirl large spoonfuls (about 1/2 cup) of the spaghetti mixture around a large fork or thongs and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 5 minutes, remove from pan and gently take off aluminum foil.

Spoon 1/2 cup of the pasta sauce onto serving plates and place the spaghetti nests on the sauce. Place 3 mozzarella balls in each nest. Optional side- mini meatballs. 

They are almost too cute to eat!!

Roasted Red Pepper Hummus

What better way to enjoy the crisp fall air then at the local farmer's market! As I was perusing the fresh fruits and vegetables, I came upon some lovely looking red peppers…What to do with red peppers, you ask? My reply- Hummus! 

When I think of hummus, my brain goes straight to chickpeas (aka- garbanzo beans). Not only are they high in fiber, protein, and folate, but they also provide potassium and magnesium. To add bit more color and few more vitamins to my hummus...here enters the festive fall red pepper, high in vitamins A and C! 

Hope you enjoy (Mom, Mrs. Ret, and A. Adrienne)!

Roasted Red Pepper Hummus

1 red bell pepper

3 tablespoons + 1 teaspoon extra virgin olive oil, divided

1 can chickpeas (15.5 oz)

2 garlic cloves

1 teaspoon fresh lemon juice

1 teaspoon smoked paprika

1 teaspoon sriracha chili sauce (optional)

salt to taste

Preheat oven to 400 degrees. Rinse bell pepper and pat dry with a paper towel. Rub with 1 teaspoon olive oil and place on a baking sheet. Place baking sheet in oven and roast about 25-30 minutes, rotating every 10 minutes, until skin in black and blistered in spots. Once done roasting remove from oven and let cool.

Meanwhile, drain chickpeas. Use your fingers to pop off the chickpeas’ skins. This may take a while…but totally worth the smoothness you will achieve in your finished product.

Once the pepper is cooled, peel off skin. Remove stem and seeds.

In a food processor, place garlic cloves and pulse to chop. Add chickpeas, roasted red pepper, and lemon juice and pulse until combined. Slowly stream in remaining 3 tablespoons olive oil and process until very smooth and creamy. Lastly add smoked paprika, sriracha sauce (optional), and salt to taste. Add 1 tablespoon water if consistency is too thick.

Serve with sliced radishes, cucumbers, and red peppers (other veggies I found at the farmer's market).