In one of my recent post, I was basically in panic mode. Nothing has changed since that. Indeed, it’s just deteriorated since I managed to have taken some more perfectly summer food photographs. And I’m about to prepare some other food this week. Thus, I’ve basically got the pictures for the two months. Well, I’m slightly exaggerating. Being a bit dramatical is my style. But I have audited my archive, and there are still a lot of good snaps. At least for a whole month.
Okay, If I don’t manage to post them all, I’ll present them to you! What? That would be sad if they end up being ditched. It’s a better option if you post them on your blogs. Ice cream, lemonade, salads? Haha, just kidding. I’ll not present them but sell to you. Haha, kidding again:)
But the truth is that it’s such a dilemma to choose a recipe to post. Iced coffee, ice cream, or sorbet which would hopefully blow your mind? Or what about some real stuff – I’ve got another recipe for poultry with a fruit twist? Or pasta? Okay. Old same, old same. I’m becoming a boring querulous guy saying the same things again and again.
I had better share another recipe, right?
I’ve mentioned my love for pasta a lot of times, for example in those revelations. But this time I’ve got something slightly different. Last year I tried sweet variations of pasta, and I did love them! Specifically I made Strawberry, Basil, and Ricotta Pasta, Raspberry, Lime, and Poppy Seeds Pasta, and Cherry Pasta. They all turned out great.
My dear Italian friends! I didn’t mean to hurt your feelings or being offensive. I have no idea if this playing on pasta is the Italian thing to do, but if it’s not, I’m sorry for those outrageous examples. I do love the authentic Italian pasta recipes, but I do love playing on some famous food too.
However, I know figs are often incorporated in pasta. And I used them last year as well, with ricotta and a drizzle of honey. It was so scrumptious that I repeated.
And then repeated again. This year. Originally, I was thinking about the more savory version, with prosciutto and arugula, but
I didn’t have any prosciutto then I opted for this one. Fig Pasta sauteed in salted butter, honey, and lemon thyme is the hearty and sophisticated combo! It’s diverse too. You’ve got a lot of options with cheese. Choose fresh smooth ricotta to get a delicate and elegant dish. Grab and crumble some blue cheese for a bold version! Or go with the classic such as goat cheese or Parmigiano. You’ll always get a delicious pasta anyway.
Fig pasta is perhaps my favorite recipe featuring fruity ingredients.
However, I’m still planning on making a few other versions.
My dear Italian friends, please have a seat and grab some heart pills. I’m going to use lavender in on of them. I hope I won’t be sued for saying that.
And I’m definitely going to incorporate figs again. Next time with prosciutto or pancetta and goat or blue cheese. You should be jealous.
Or better don’t be.
Just go and make some Fig Pasta.
And then report to me along with your suggestions how to make these summer days lasting for good.
Scrumptious and sophisticated Fig Pasta with sauteed in butter, honey, and lemon thyme figs.
- 170-200 gr pasta (I used fettuccine)
- 2 tablespoons salted butter
- 1 tablespoon fresh lemon thyme plus additional for garnish
- black pepper
- 5-7 fresh ripe but firm figs, halved or quartered
- 1 tablespoon honey
- Parmigiano, Pecorino, or other cheese, to serve
- edible flowers, to garnish (optional)
- Bring a large pot of salted water to a boil and cook the pasta as recommended on the package, until al dente. Reserve some water (a cup) and drain.
- In a meanwhile, melt the butter over medium heat. Add the thyme, pepper, and the figs. Saute them for a minute, just until glistening.
- Add the honey and cook for an additional minute or so. The figs should be soft but still firm.Off heat.
- Delicately toss the pasta with the figs. Splash some reserved water (1-2 tablespoons) if needed.
- Serve and sprinkle with the additional thyme and the cheese. Decorate with the edible flowers if desired.