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Fettuccine with Figs, Brown Butter and Hazelnuts

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!

Fig Halves

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.

Reader Interactions

Comments

  1. Paul D says

    Actually I took the figs from tree in the backyard (NJ), but swapped out the hazelnuts for pecans, cut back on the butter and added olive oil. Also used blue cheese, which I love with figs. My wife suggested sage in place of the basil, also from the garden, but we went with the basil. So while the recipe is moderately changed we still loved it. Also, had a Montepulciano which went along nicely with the slightly stronger taste of the blue cheese.

    • Cristina says

      Hi Paul: Sounds like you made some tasty modifications and really made the dish your own. It’s such a great dish and flavor combinations I wasn’t used to at the time. Glad you and your wife enjoyed it and improvising it! 🙂

  2. Deborah says

    Hi Cristina,
    Where can I find the nutritional values/facts for this sumptuous meal? Thanks very much!

    • Cristina - Teenie Cakes says

      Hi Deborah: You can enter the ingredients, serving portions and any modifications you’d like to make to this recipe by using a nutrition analysis over at http://www.nutritiondata.com

      Hope that the tool is helpful for you and please remember that it will be an estimate so please consult with your dietician or nutritionist first if you are concerned about health or dietary requirements.

  3. Anna says

    Hi Cristina,
    Thanks for visiting my blog. Loved your post on figs. Can’t wait to pick up some and try your pasta dish with figs. Thanks for sharing.

    Anna

  5. The Cilantropist says

    Somehow I missed this post when you first sent it out, but I am glad I caught it when I was sifting through my inbox! This sounds like a really great recipe that stretches the boundaries of what we know as “usual” food pairings. I love the idea of the figs with the brown butter… but actually I love the idea of figs with anything. 😉 I can’t say I care much for whole wheat pasta, but this recipe still sounds incredible, thanks SO much for sharing and opening eyes to new flavor combos!

  7. Christine @ Fresh Local and Best says

    For some reason, it has not occurred to me to integrate figs in a savory manner. This is just the recipe to experiment with! I’m intrigued by the addition of hazelnut and I feel the same way about browned butter. Delicious!

  8. Jean says

    This is a combination I would never have thought of but it obviously works. I am especially intrigued by it because you said you couldn’t tell that you were eating whole wheat pasta. I just bought a couple of boxes of W/W spaghetti so that I would finally get serious about the transition. I’ll have to put this on the list of sauces to make with it. Thank you for a great idea. 🙂

  9. Emily says

    The title and photos caught my interest. Although I never had fig in pasta, it looks like a wonderful combination! 🙂 Also, I love the idea of cooking pasta with brown butter. I can imagine the brown butter tying all the flavours together. I’m salivating at the thought of it. 😛

  11. Kim - Cook It Allergy Free says

    That savory sweet combination sounds perfect! And I personally will admit that I have eaten butter straight from my pan with a spoon – and not just one bite to taste it…. (cannot believe I just said that “out loud”, lol). This sounds like such a simple and easy recipe!

  12. Monet says

    I don’t know if you could have posted a more tempting recipe. I love brown butter, and could easily pour it over my pasta every day (if only it was healthy!). And figs our my new favorite thing…I love adding them to savory dishes like this. Thanks for sharing!

  18. Lori Lynn says

    Awesome photo of figs in the pan!
    I switched to whole wheat pasta too. I found that it has really been improved over the last two years.
    LL

    • Cristina - Teenie Cakes says

      Hi Lori – Thank you and I think you’re right about the wheat pasta improving. I tried to convert over to using it a couple of years ago and just didn’t like the texture. But the whole wheat pasta I tried with this dish was transparent in that I couldn’t even tell it was wheat. I’m encouraged to stick with wheat. Now I need to learn how to make it homemade! 😉

  19. Chef Dennis says

    those gorgeous little figs must have been wonderful with the pasta! the brown butter and hazelnuts adding so much flavor! This is a perfect summer dinner, a nice glass of wine and a salad and you would be set…..and of course we need to eat it sitting outside enjoying the cool evening breeze……sigh

  20. Pam @ Sticks Forks Fingers says

    This knocks me out. Yumm a thousand times over. This will be a fun one to pair wine with , for sure. I go instantly to a big, rich, buttery, nutty California Chardonnay (don’t hate me). I’m working from out of town this week, but my two fig trees will be ripe when I return, and this I can’t wait to make!
    My best, Pam

    • Cristina - Teenie Cakes says

      Hi Pam – Chardonnay is a good choice for this pasta…actually that’s mainly what my Hubby enjoys regularly. I’m envious of your two fig trees…I hope you’ll post about those trees and I look forward to your figgy culinary creations! 😉

    • Cristina - Teenie Cakes says

      Thanks Baking Serendipity – brown butter can be a revelation of more deliciousness to come and once you’ve made brown butter and decide you like it…you’ll do a double-take on recipes that call for it because you’ll wanna use the brown butter. :o)

    • Cristina - Teenie Cakes says

      Hi Ed and thank you: I agree with you in that I wouldn’t have considered pairing figs and pasta together either. However, the recipe’s ingredients and combinations were so interesting I just had to try it. 😉

  23. Island Vittles says

    it sounds like a delicious pasta…but I’m thinking it also sounds like the beginning of a beautiful fresh fruit crisp…I’m sure there’s an appy idea in there too…you could use the same ingredients in all 3 courses! Theresa

  24. Winelady Cooks says

    This looks so delicious! I’m going to have to give it a try. My family enjoys fresh pasta so I always try to use fresh whole wheat linguine or angel hair rather than dry semolina pastas. The dishes turn out lighter and we seem to enjoy them more than a dish with the dry pastas. And grandpa never knows he’s eating whole wheat pasta.

    Thanks for sharing,
    Joanne

  25. Katty's Kitchen says

    You got my attention with the title alone…then, as always, your pictures and recipe really drew me in. I’ve never seen anything like this, but really would love to try it. Mmmmmm! So glad you shared! BUZZ! >>^..^<<<

  27. roxan says

    Wow, this sounds REALLY GOOD. I never would never have thought of these ingredients. My farmers market didn’t have figs last week but hopefully they will this week!

  29. bunkycooks says

    All of my favorites including browned butter…oh, yum! I have some figs waiting to be preserved, but they might not make it into the jars after seeing this! 🙂

  34. Liren says

    Hold on. Let me get this straight. Figs. Brown Butter. Hazelnuts. AND pasta? My heart is swooning.

    I am going to have to try this! This is a beautiful example of a dish I would never dream up of on my own – I’m so glad you found this recipe!

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