Fettuccine with Lemon, Rosemary, and Fresh Figs

Name: Fettuccine with Lemon, Rosemary, and Fresh Figs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings bread; 4 servings butter; 4 servings extra virgin olive oil; 4 servings fettuccine; 4 servings figs; 4 servings garlic; 4 servings lemon juice; 4 servings lemon zest; 4 servings Parmigiano-Reggiano; 4 servings pine nuts; 4 servings rosemary; 4 servings salt

Fettuccine with Lemon, Rosemary, and Fresh Figs might be just the main course you are searching for. This recipe makes 4 servings with 680 calories, 24g of protein, and 36g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of figs, rosemary, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

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.

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Bread

Water

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Food Processor

Bowl

Heat 2 tablespoons of the olive oil in a medium skillet.

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Olive Oil

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Frying Pan

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

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Bowl

Add the pignoli to the skillet and heat, stirring constantly, over low heat until evenly golden, about 3 minutes.

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Pine Nuts

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Frying Pan

Add to the bowl with the toasted bread crumbs.

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Breadcrumbs

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Bowl

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.

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Olive Oil

Garlic

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Frying Pan

Add the figs and cook gently over low heat, turning carefully to coat them with the oil, for 2 minutes.

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Figs

Cooking Oil

Sprinkle with the lemon zest, rosemary, and salt and pepper to taste. Keep warm over very low heat.

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Salt And Pepper

Lemon Zest

Rosemary

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

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Fettuccine

Pasta

Water

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Ladle

Drain the pasta.

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Pasta

Return the pasta to the pot, and add the reserved pasta cooking liquid and the lemon juice; toss to coat.

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Lemon Juice

Pasta

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Pot

Pour the fig mixture on top.

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Figs

Add the butter, and toss gently just to blend.

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Butter

Transfer half of the pasta to a serving platter.

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Pasta

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.

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Parmigiano Reggiano