This sweet&savory Fig Prosciutto Pistachio Pasta is a delightful and easy to make autumn kind of pasta.
Happy Wednesday, folks. I’m super agitated today. Not only am I delighted to share this luscious Fig Prosciutto Pistachio Pasta with you, I’m also happy to inform you (In case you’ve been oblivious) it’s almost Thursday. And Thursday is basically little Friday. Does this statement make sense?
Besides, it looks that this outrageous heat wave is leaving us. It’s not going to dramatically plummet which is good. I love my fall being around 20 degrees Celsius.
On top of that, I still haven’t met any new coyotes (Although I’ve met plenty of bunnies).
As you see, there’re many good reasons to be happy about.
Let’s talk about pasta for a second, please.
Fig Prosciutto Pistachio Pasta
Fun fact you must know. I’m a huge fan of sweet&savory pasta flavors. Also, sometimes I make sweet kinds of pasta too. And pasta with alcohol.
Fun fact #2 you probably don’t realize. Although you might think I’ve made crazy pasta dishes with lavender most frequently, this is not true. Apparently, figs seem to be my favorite ingredient. Look.
First I made this simple Fig Pasta.
Then I made this Fig Brie Blue Cheese Pasta Bake.
And now I suggest enjoying this Fig Prosciutto Pistachio Pasta. Somehow pasta, fresh figs, honey, and herbs (like thyme or basil) work amazingly together. And please don’t you worry – it only has a very subtle sweet aftertaste thanks to figs and honey. The prosciutto and salted pistachios do balance the sweet notes.
I think there’s nothing much to add here. Just one question – are you going to make this Fig Prosciutto Pistachio Pasta right now? :)
- 2-2,5 cups dry pasta
- 1 tbsp. butter
- 1 tbsp. honey
- 5-6 fresh figs, quartered
- 1/2 tbsp. fresh savory (or thyme)
- 1/4 cup fresh basil + few leaves to garnish
- pepper and salt (optional)
- 4-5 prosciutto slices, torn
- 2 tbsp. salted pistachios, crashed
- Cook the pasta in boiling salted water until al dente. Drain reserving some (1/4 cup) of the water.
- In a meantime, melt the butter with honey in a skillet/pan and saute the savory (or thyme) and basil for a minute, to soften.
- Add in the figs and cook for a couple of minutes, just until slightly softened (Don't overcook!). Season with a little of salt and pepper if desired. Off heat.
- Combine the figs with the pasta and add a little of the pasta water if it's too dry.
- Serve with prosciutto, pistachios, and more basil.