Fig pasta with balsamic and pine nuts

Step 1/4

• 250 g tagliatelle
• 6 figs
• 1 clove garlic
• salt

• pot (large)
• cutting board
• knife
• colander

Cook pasta in large pot of salted water according to package instructions until al dente. Reserve some pasta water before draining. Meanwhile, cut ¾ of figs into quarters and slice remaining figs for topping and set aside. Finely chop garlic.

Step 2/4

• 30 g pine nuts
• 3 tbsp olive oil
• 2 sprigs rosemary

• frying pan
• spatula

Toast pine nuts in large pan without fat until golden brown, then remove. Heat olive oil in same pan. Add half of rosemary and let it infuse oil until fragrant, then remove. Add garlic and sauté briefly over medium heat, but do not let it brown.

Step 3/4

• 3 tbsp Balsamico
• 1 tsp honey
• 1 tsp Dijon mustard

Add quartered figs to pan and let them caramelize gently for approx. 2–3 min. until they start to break down and release their juice. Deglaze with balsamic vinegar, add mustard and honey, and let it reduce briefly.

Step 4/4

• 40 g Parmesan cheese
• pepper

• grater

Add pasta directly to pan and toss with little pasta water until creamy and sauce coats noodles. Season with salt and pepper to taste. Grate in some Parmesan and fold in half of pine nuts. Top with fig slices, remaining pine nuts, rosemary, and more Parmesan to serve, and serve immediately.

Enjoy your meal!