Farfalle with Fresh Figs and Prosciutto
Ingredients
- 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
- 1/3 cup Parmegiano Reggiano.
- 1 pound farfalle pasta
- 5 to 6 ounces about 10 slices Prosciutto di Parma, thinly sliced (almost paper thin)
- 1/3 cup pine nuts, toasted
- Chopped parsley to garnish
Instructions
- Start by thinly slicing the prosciutto into strips. Reserve.
- 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.
- 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 1/2 cup of pasta water, and transfer the pasta to the sauté pan with the creamy sauce.
- 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.
- Serve immediately with extra Parmigiano Reggiano at the table.