Bring 8 1/2 cups water to a boil in a saucepan with 3/4 cup granulated sugar and a pinch of salt.

Add the mezze penne and cook for the time indicated on the package. Once cooked, drain the pasta.

In a frying pan, melt unsalted butter with the powdered sugar. Once melted, add the cooked pasta, stirring gently to combine and allow the flavors to meld for about 30 seconds.

In a separate pan, heat the almond milk. Dissolve cornstarch and 1/4 teaspoon of vanilla bean powder into the almond milk, cooking for 3-4 minutes or until slightly thickened.

Grate orange zest from the orange, peel it, remove the pith, and chop the orange flesh into small cubes. Cut the candied orange peel into small pieces.

In another pan, combine the remaining granulated sugar with 2 tablespoons of water. Stir over heat until it starts to change color, then add a handful of shelled pistachios and mix for 30-40 seconds.

To serve, divide the thick almond milk into bowls, placing the mezze penne on top. Garnish with the orange cubes, candied peel, and caramelized pistachios.

Top with freshly grated orange zest and, if desired, some fennel fronds and small meringues.