8 ounces angel hair pasta
8 tbsp butter
1 1/2 cups shelled pistachio nuts,chopped
1/2 cup sugar
1/3 cup clear honey
5/8 cup water
2 tsp lemon juice
Procedures : Bring a large pan of lightly salted water to a boil. Add the angel hair pasta and cook until tender, but still firm to the bite. Drain and return to the pan. add the butter and toss coat the pasta. Set aside to cool.
Arrange 4 small flan or poaching rings on a cookie sheet.
Divide the angel hair pasta into 8 equal quantities and spoon 4 of them into the rings.
Press down lightly.Top the pasta with half of the nuts, then add the remaining pasta.
Bake in a preheated oven at 350 F for 45 minutes, until golden brown.
Meanwhile, put the sugar, honey, and water in a saucepan and bring to a boil over a low heat, stirring constantly until the sugar has dissolved completely.
Simmer for 10 minutes, add the lemon juice, and simmer for a further 5 minutes.
Carefully transfer the angel hair nests to a serving dish. Pour the honey syrup on top, sprinkle with the remaining nuts, and set aside to cool completely before serving.
Serve the strained, plain yogurt separately