Pasta with Figs
Savor a delicious zucchini-pasta dish made with figs, hazelnuts, and fresh basil. A unique and flavorful meal perfect
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Ingredients
1 cup (2 sticks) unsalted butter
1 pound fresh ripe black mission figs, cut into quarters
½ pound blanched, toasted hazelnuts, coarsely ground in a mortar and pestle
6 large, fresh basil leaves, thinly sliced
Coarse salt and freshly ground black pepper
1 pound SCD spaghetti alternative (spaghetti squash or zucchini spirals)
parmesan cheese, for garnish (optional)
2 TBSP water
227 grams unsalted butter
454 grams fresh ripe black mission figs, cut into quarters
227 grams blanched, toasted hazelnuts, coarsely ground in a mortar and pestle
6 large, fresh basil leaves, thinly sliced
Coarse salt and freshly ground black pepper
1 pound SCD spaghetti alternative (spaghetti squash or zucchini spirals)
parmesan cheese, for garnish (optional)
2 TBSP water
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Instructions
- Fill a large pot with water and bring to a boil over high heat.
- Meanwhile, heat butter in a large skillet over medium heat. Continue cooking butter until light brown and fragrant.
- Add figs, hazelnuts, and basil; season with salt and pepper.
- Continue cooking until figs begin to soften, about 5 minutes.
- Remove from heat; set aside.
- Make SCD "pasta" of your choice (cooked spaghetti squash or strips of sauteed zucchini) (see Related Recipes). Add in SCD pasta and reserved water to skillet; toss to combine.
- Serve immediately with parmesan cheese, if desired.
Nutritional Info
Storage
Notes
Related Recipes
Zucchini Spaghetti Noodles
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