This is an adaptation of a recipe I had at the River Cafe restaurant in London during the fall. This unique pasta recipe is one of my favorites. The sweet figs, lemony cream, and chile give this dish an unusual spiciness. Perfect for a first course.
Ingredients
- 4 ounces pappardelle
- 8 to 10 fresh figs
- 1 to 2 tablespoons butter
- ¼ teaspoon olive oil
- 2 teaspoons red pepper flakes or to taste
- Zest of 2 lemons and juice of one
- ½ cup heavy cream
- Parmesan cheese, freshly grated for serving
Preparation
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Cut the figs in half while the pasta cooks, removing the stems. Set aside.
Heat the butter and olive oil in a large skillet large enough to hold the figs in one layer.
When the butter and oil are hot, carefully place the figs in the pan, add the red pepper flakes, and turn the figs immediately to caramelize. Drain the pasta and place in a warm bowl. Stir the lemon zest and juice into the cream and mix into the pasta. Add the figs and divide into warm bowls. Serve with the Parmesan. Serves 4 as a first course.
