Sweet Almond Pasta Pie

by

Tenina Holder

POSTED August 20, 2019 (LAST UPDATED September 24, 2021)

Serves

6

Total Time

55mins

Calories

414

Who knew? I did my research and apparently, the Romans knew. This pasta dessert is completely amazing. The team all agreed. It was gone in a flash!

recipe-image

    INGREDIENTS


  • Lemon icon
    Lemon

    2 (about 116 g)zest of

  • Orange icon
    Orange

    1 (about 200 g)zest of

  • Pistachios icon
    Pistachios

    50 g (about ½ cup)shelled

  • Water icon
    Water

    as needed

  • Salt icon
    Salt

    as needed

  • Pasta icon
    Pasta

    150 g (about 1 ¾ cups)

  • Currants icon
    Currants

    100 g (about 1 cup)

  • Golden caster sugar icon
    Golden caster sugar

    100 g (about ½ cup)

  • Almond milk icon
    Almond milk

    500 g (about 2 cups)

  • Butter icon
    Butter

    50 g (about 3 ½ tablespoons)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1 g)

  • Pistachios icon
    Pistachios

    50 g (about ½ cup)

  • Slivered almonds icon
    Slivered almonds

    50 g (about ½ cup)

  • Rum icon
    Rum

    1 dash

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Add water, salt and pasta to the TM5 bowl
  • 3. Boil - approx 8 min, 100°C, reverse speed 1
  • 4. Drain
  • 5. Add lemon, currants, golden caster sugar, almond milk, butter, ground cinnamon and orange to the TM5 bowl
  • 6. Cook - approx 4 min, 100°C, reverse speed 1
  • 7. Grease a clean baking dish generously
  • 8. Add pistachios, almond milk, slivered almonds and pistachios to the TM5 bowl
  • 9. Stir
  • 10. Transfer content of TM5 bowl to baking dish
  • 11. Bake until light golden - approx 35 min, 180°C
  • 12. Add rum to the baking dish
  • 13. Serve

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