Farfalle with Fresh Figs and Prosciutto
Prep time
Cook time
Total time
Serves: 4 to 6
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 8 fresh figs, slices, plus more for serving
  • Salt and freshly ground pepper to taste
  • 2 cups heavy cream
  • Juice of one lemon
  • ⅓ cup Parmegiano Reggiano.
  • 1 pound farfalle pasta
  • 5 to 6 ounces (about 10 slices) Prosciutto di Parma, thinly sliced (almost paper thin)
  • ⅓ cup pine nuts, toasted
  • Chopped parsley to garnish
  1. Start by thinly slicing the prosciutto into strips. Reserve.
  2. In a large sauté pan, over medium heat, heat the olive oil and melt the butter. Sauté the fig slices until slightly browned, about 2 minutes, and season with salt and pepper. Then, add the heavy cream and lemon juice and once it starts boiling, lower the heat to medium-low and continue cooking until slightly thickened and the figs begin to break down, about 4 minutes. Keep warm while you cook the pasta.
  3. Place a large pot of lightly salted water on to boil. Cook the pasta according to package instructions, until it is "al dente". Drain, reserving about ½ cup of pasta water, and transfer the pasta to the sauté pan with the creamy sauce.
  4. Toss the pasta with the sauce and transfer to a serving dish. Top with halved (or quartered) fresh figs and prosciutto. Finish off with toasted pine nuts and a sprinkle of chopped parsley.
  5. Serve immediately with extra Parmigiano Reggiano at the table.
Recipe by Olivia's Cuisine at https://www.oliviascuisine.com/farfalle-fresh-figs-and-prosciutto/