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Pasta Nests Crowned With Basil Sauce

A delicious combination with summer squash and quail eggs

En español

Serves: 4 (3 nests per person)


  • 1 8.8-ounce bag angel hair pasta nests
  • 3 quarts water
  • Salt and pepper to taste
  • 12 quail eggs
  • 2 summer squashes (yellow), unpeeled, washed and cut in ¼-inch cubes
  • 2 green zucchini, unpeeled, washed and cut in ¼-inch cubes
  • 1 teaspoon olive oil


  1. Boil quail eggs at medium heat for 1½ minutes in enough water to cover. Remove from heat and let rest for 1 minute before draining. Remove shells and slice lengthwise.

  2. In a heated pan, pour oil and immediately add squash and zucchini. Season with salt and pepper to taste and cook for 3–4 minutes, until browned.

  3. In a large pot, boil water and add salt to taste. Carefully add pasta nests and cook for 2 minutes. Drain, setting aside 1/3 cup of the water.

Pasta Nests with Quail Eggs - Recipe by Dennise Oller

— Photo by: Marisa Zanganeh

4. Add ¼ cup of pasta water to the herbal mixture. Add more water if necessary. Adjust seasoning.

5. To serve, pour 2 teaspoons of sauce under each pasta nest. Stuff nests with the squash/zucchini mixture, add a quail egg to each nest and top with more sauce.

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