Name: Fig, prosciutto and candied almond pappardelle
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 55g almond; 20.00 gm caster sugar; 60ml olive oil; 400g pappardelle or fettuccine; 20.00 ml balsamic vinegar; 60g pecorino; 4 figs, torn; 8 thin slices prosciutto, torn; Chervil or flat-leaf parsley sprigs, to serve

Fig, prosciutto and candied almond pappardelle

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Elevate weeknight pasta with fig, prosciutto, and candied almond pappardelle for a gourmet experience.

Ingredients:

55g almond
20.00 gm caster sugar
60ml olive oil
400g pappardelle or fettuccine
20.00 ml balsamic vinegar
60g pecorino
4 figs, torn
8 thin slices prosciutto, torn
Chervil or flat-leaf parsley sprigs, to serve

Instructions:

Preheat the oven to 200°C. Line a baking tray with baking paper. Mix almonds, sugar, 2 teaspoons of oil, and 1 teaspoon of salt in a bowl, then spread the mixture on the tray. Bake for 10 minutes or until golden and fragrant.
Cook pasta in a pot of boiling salted water according to package directions. Drain and transfer to a bowl.
Combine the hot pasta with balsamic, half of the cheese and nuts, and the remaining 2 1/2 tablespoons of oil. Season the mixture and distribute it among serving bowls. Top with figs, prosciutto, and the rest of the cheese and nuts. Garnish with herb sprigs and serve.

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