List of Ingredients
- 1 1/8 CUPS of granulated sugar
- 7 OZ. of pasta, such as mezze penne
- 7 OZ. of almond milk
- 2 TBSP. of candied orange rind
- 1 OZ. of unsalted butter
- 1 TBSP. of powdered sugar
- 2 TSP. of cornstarch
- 1 of orange
- shelled pistachios
- vanilla bean powder
- salt
Method
Bring 8 1/2 cups water to a boil in a saucepan with 3/4 cup granulated sugar and a pinch of salt. Add pasta and cook it for the time indicated on the package and drain. Melt butter in a pan with powdered sugar. Add pasta and stir, allowing the flavor to meld, for 30 seconds.
Heat almond milk in a pan and dissolve cornstarch and 1/4 tsp. vanilla in it. Cook for 3-4 minutes, until it thickens a little bit.
Grate orange zest, then peel the orange, remove the pith and chop the flesh into cubes. Cut candied orange peel into small pieces.
Dissolve remaining granulated sugar in a pan with 2 Tbsp. water; when it starts to change color, add a handful of pistachios and mix for 30-40 seconds.
Divide almond milk between the dishes, and then mezze penne pasta. Garnish with orange cubes, candied peel and pistachios.Top with the grated zest and, if you like, with fennel fronds and small meringues.