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Linguine with Caramelised Figs, Ricotta & Walnuts | Quick Autumn Pasta
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20 min
Quick
Knuspr-Küche
Ein herbstlicher Hochgenuss aus Italien in nur 20 Minuten: Feine Linguine vereinen sich mit samtiger Ricotta-Creme, gerösteten Walnusskernen und in Olivenöl mit Rosmarin und Honig sanft karamellisierten frischen Feigen.
Ingredients
Preparation method
Bring a large pot of plenty of water to a boil, salt generously, and cook the linguine according to package instructions until al dente. Before draining, scoop out a cup of the starchy pasta water and set aside.
Roughly chop the walnut kernels and toast them in a wide frying pan without fat over medium heat for 2–3 minutes until fragrant. Then remove from the pan and let cool.
Gently wash the fresh figs, pat dry, and cut into quarters. Finely chop the needles from the fresh rosemary. Peel the garlic and slice thinly.
Chef's tip
For an even finer nuance of flavour, you can deglaze the figs with a small splash of balsamic vinegar while frying – this adds a wonderful sweet-and-tangy depth.
The starchy pasta water is the secret to a perfect emulsion: it seamlessly binds the creamy ricotta with the hot linguine.
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