← Back to Search Results
California, Italian
Fettuccine with Lemon, Rosemary, and Fresh Figs

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I was first served pasta with fig sauce by chef Christopher Mariscotti at The Vineyard Restaurant, in the heart of fig country in Madera, California. It was a revelation, and I couldn’t wait to interpret the chef's recipe at home. The acidity of the lemon juice and the saltiness of the Parmigiano-Reqqiano balance the sweetness of the figs in this unusual pasta dish. Use firm ripe green figs because the purple skins of Black Mission figs will turn the pasta pink.

Yield: Makes 4 servings

Ingredients

  • Two to three 1-inch-thick slices Italian bread, crusts trimmed, tom into pieces
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons pignoli (pine nuts)
  • ¼ teaspoon minced garlic
  • 1 pound fresh green figs (Calimyrna, Kadota, or Desert King), stems trimmed, cut into ½-inch-thick wedges
  • 1 tablespoon grated lemon zest
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 1 pound fresh fettuccine
  • ¼ cup fresh lemon juice
  • 2 tablespoons butter, cut into small pieces
  • Freshly grated Parmigiano-Reggiano cheese

Directions

1. Bring a large pot of salted water to a boil.

2. While the water is heating, pulse the bread in the bowl of a food processor until it forms coarse crumbs; there should be about 1 cup.

3. Heat 2 tablespoons of the olive oil in a medium skillet. Add the crumbs and cook, stirring, over medium-low heat until they are toasted and crisp, about 5 minutes. Transfer crumbs to a small bowl

4. Add the pignoli to the skillet and heat, stirring constantly, over low heat until evenly golden, about 3 minutes. Add to the bowl with the toasted bread crumbs.

5. Combine the remaining 4 tablespoons olive oil and the garlic in the skillet and heat over low heat just until the garlic begins to sizzle. Add the figs and cook gently over low heat, turning carefully to coat them with the oil, for 2 minutes. Sprinkle with the lemon zest, rosemary, and salt and pepper to taste. Keep warm over very low heat.

6. Cook the fettuccine in the boiling water until al dente, 3 to 5 minutes. Ladle out ¼ cup the pasta cooking liquid and reserve it. Drain the pasta.

7. Return the pasta to the pot, and add the reserved pasta cooking liquid and the lemon juice; toss to coat. Pour the fig mixture on top. Add the butter, and toss gently just to blend. Transfer half of the pasta to a serving platter. Sprinkle with half of the toasted crumbs and pignoli. Top with the remaining pasta, arranging some of the figs on top. Top with the remaining crumb and pignoli mixture. Cover the top generously with Parmigiano-Reggiano, and serve.


© 2004 Marie Simmons
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include freshly grated Parmigiano-Reggiano cheese.

815kcal (41%)
77mg (8%)
11mg (19%)
57mcg RAE (2%)
585mg
96mg
18g
22g
8g
118g
15mg (5%)
404mg (17%)
7g (36%)
31g (48%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
west-coast-cooking West Coast Cooking
by Greg Atkinson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
american-masala American Masala
by Suvir Saran
martin-yans-china Martin Yan's China
by Martin Yan
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
big-fat-cookies Big Fat Cookies
by Elinor Klivans
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?