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Fig, prosciutto and candied almond pappardelle

Name: Fig, prosciutto and candied almond pappardelle
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup (55g) roasted almonds, roughly crushed; 1 tablespoon caster sugar; 1/4 cup (60ml) extra virgin olive oil; 400g pappardelle or fettuccine; 1 tablespoon balsamic vinegar; 3/4 cup (60g) grated pecorino or parmesan; 4 figs, torn; 8 thin slices prosciutto, torn; Chervil or flat-leaf parsley sprigs, to serve

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25m

Fig, prosciutto and candied almond pappardelle

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by Phoebe Wood

Oct 03, 2015

Add a gourmet twist to weeknight pasta with this elegant fig, prosciutto and candied almond pappardelle.

1/3 cup (55g) roasted almonds, roughly crushed
1 tablespoon caster sugar
1/4 cup (60ml) extra virgin olive oil
400g pappardelle or fettuccine
1 tablespoon balsamic vinegar
3/4 cup (60g) grated pecorino or parmesan
4 figs, torn
8 thin slices prosciutto, torn
Chervil or flat-leaf parsley sprigs, to serve

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Combine almonds, sugar, 2 teaspoons oil and 1 teaspoon salt in a bowl, then scatter on tray. Bake for 10 minutes or until fragrant and golden.
2.

Meanwhile, cook pasta in a pan of boiling, salted water according to packet instructions. Drain, then place in a bowl.
3.

Toss hot pasta with balsamic, half each of the cheese and nuts, and remaining 2 1/2 tablespoons oil, then season. Divide among serving bowls and arrange figs, prosciutto and remaining cheese and nuts on top. Garnish with herb sprigs and serve.