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?
Pasta.
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.
Fig Pasta
Notes
havocinthekitchen.com
Ingredients
- 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)
Instructions
- 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.
- Enjoy!
My tree is overloaded with figs so I can’t wait to try new recipes and this one intrigues me. Fruit and pasta, now that is original. And since it’s so hot here lately I think grilling those figs first would do just fine.
BTW, that last photos is beautiful!
KevinIsCooking recently posted…Roasted Pasilla Chile and Potato Soup with Shredded Chicken
Wow! figs in pasta looks like an AH-MAZING idea! You are seriously killing me with these awesome ingredients! Figs+honey+black pepper = YUMMYLICIOUS! I have never used figs in a pasta dish before. I love fruits in savory dishes, so this a must try recipe for me! :) Will make it ASAP!
Oh, thank you very much, Any, for being honest:) Haha! Seriously, I’m pleased!
Ben Maclain|Havocinthekitchen recently posted…Iced Cardamom Tea
I love your adventurous spirit: fig and pasta sounds very interesting. I bet I would like it. I love fresh figs but can’t get my hands on them most of the year. My mom, who lives over 2,000 miles away, has a couple of fig trees in her backyard and dang it all that I can’t get my hands on them!
Thao @ In Good Flavor recently posted…Sesame Tuna with Wasabi Mayo Sandwich
Such a pity, Thao! In this case, you should ask your mom make this pasta, take its picture, and report you about her impression! Thanks, Thao!
I’ve never had figs in a savory dish before. I always associate them with something sweet; I am a dessert girl after all. But this pasta sounds like something I need to try! Loving the touch of honey!
Jen | Baked by an Introvert recently posted…Chocolate Bourbon Pecan Bars
This pasta has quite a strong sweet aftertaste (let’s say the mix of sweet and savory), but it could be easily transformed into more savory stuff. Thanks, Jen, and I hope you try it somehow!
Your photos are gorgeous!! I have never been a huge fan of figs, but I have never thought of having them in pasta! How unique!
Cathleen @ A Taste Of Madness recently posted…Easy Pie Crust (No Rolling Pin Required!)
Oh, thanks a lot, Cathleen! I’ll promise to post some other peculiar kinds of pasta which could surprise you:)
This looks so good!!
Thank you!
Ben Maclain|Havocinthekitchen recently posted…Fig Pasta
I had figs on pizza once, but never on pasta. This is so original, I have to try it asap!
Mike@TheIronYou recently posted…Moroccan Potato Salad
Yup, fig pizza in on my waiting list. Thanks, Mike!
I’ve been having some serious fig cravings lately…but I have to admit that I’ve never had figs on pasta. What a creative twist! I’ll have to give this a shot…and soon. Well done, Ben!
David @ Spiced recently posted…Spicy Cajun Burgers
Thanks, David! We are having a lot of figs for very good price, so I’m not waiting my time:)
Ben Maclain|Havocinthekitchen recently posted…Fig Pasta
Fig Pasta! How inventive and totally original!!
GiGi Eats recently posted…Carmen San Diego is So Jealous!
Oh, thanks a lot!
Ben Maclain|Havocinthekitchen recently posted…Fig Pasta
Figs with pasta sounds so intriguing to me. I’m going to have to make this just so I know what the combo tastes like :) Looking forward to your recipe of figs, prosciutto, and arugula!
karrie @ Tasty Ever After recently posted…Wine Slushy
Thanks, Karrie! I hope you love this!
Ben Maclain|Havocinthekitchen recently posted…Fig Pasta
Okay – I’m better… just took my heart pills… JUST KIDDING!! I love this recipe – I love everything about it, including how lovely the flowers look! But figs, honey, Parmigiano and black pepper – are you kidding me? That’s the best! Well done, Ben!
annie@ciaochowbambina recently posted…Garlic Spaghetti with Parmigiano Roasted Cauliflower
Ha-ha, thanks Annie! Yesterday I made that lavender version indeed!
Ben Maclain|Havocinthekitchen recently posted…Fig Pasta
Mmm! I love lemon thyme, and I have an abundance of it growing in my garden. I will definitely have to make this soon! Those figs sound delightful in this!
Kennedy Cole| KCole’s Creative Corner recently posted…Dill and Blue Cheese Tzatziki Sauce
Thanks a lot! I hope you love it!