Fettuccine with Figs, Brown Butter and Hazelnuts

Now that figs are in my repertoire of favorite things, I was looking for a main dish recipe using these delicate “pod-like” fruits. I happened upon a recipe on Martha Stewart Living for Spaghetti with Figs, Basil, Brown Butter and Hazelnuts by Chef Ron Suhanosky of Sfoglia.    Have you used brown butter in your baking or cooking?   It’s amazing how butter tastes when you’ve browned it…there’s an unmistakable nuttiness and absolute deliciousness in its fragrance.  I’m getting hungry just writing about it!     Reading through the recipe and directions, I was curious about the flavor combination.   I had everything on-hand without a special trip to the market and except for the figs, everything else are staples in my refrigerator or pantry.

I’m trying to adapt to whole wheat pasta for a more healthful alternative to enjoying pastas.   There is some getting used to when making that switch to wheat pasta because the texture can be slightly different.   I emphasize “can be” because in this dish, I could not tell the difference that I was using whole wheat.     I made some adjustments from the original recipe to accommodate two-three servings and used fresh 100% Whole Wheat Fettuccine pasta instead of spaghetti (only because I didn’t have whole wheat spaghetti).    I’m including a link in the ingredient list for roasting the hazelnuts…an earlier post on Teenie Cakes.

The flavors are subtle, blend deliciously well and packs unusual flavors that I’m not accustomed to using together.    I couldn’t share an opinion as to what makes the dish so special, only that it is – and that the brown butter, figs, hazelnuts, and basil are perfect unions of an unlikely ingredient combination.   There’s nothing to change in such a delicate and well-balanced dish.

Serve with slices of fresh kalamata artisan bread, a glass of Pinot Grigio…lovely!

Fettuccine with Figs, Basil, Brown Butter and Hazelnuts

source slightly modified for serving size from Chef Ron Suhanosky of Sfoglia – Pasta Sfoglia

Serves 2 -3

Ingredients

6-7 tablespoons unsalted butter
6-7 fresh figs, stems removed, cut into quarters
3/4 cup, blanched toasted hazelnuts, coarsely cut pieces
4 large, fresh basil leaves, thinly sliced
Coarse salt
Tellicherry pepper, freshly ground

9 ounces 100% Whole Wheat Fettucine

Parmesan or Cheese Mix (Asiago, Romano, Parmesan, etc.), grated for garnish

Directions

Prepare a pot of water to boil for pasta.

Heat butter in a large skillet over medium heat. Cook butter until light brown and fragrant. Add figs, hazelnuts, and basil. Season to your tastes with salt and pepper. Cook until figs start to soften, about 5 minutes. Remove from heat. Set aside.

Add pasta to boiling water and cook according to its directions or until al dente. Drain pasta reserving 2-3 tablespoons pasta water. Add pasta and reserved pasta water to skillet and gently toss to evenly distribute the butter/fig ingredients with pasta.

Garnish with Parmesan or cheese mix. Serve immediately.