Fig and Prosciutto Pasta might be one of the most uncommon pasta dishes you have ever heard of, but I have to tell you, this combination is absolutely incredible. I promise you, give this recipe a try, you will not be disappointed!
Ingredients
- 60 grams Fettuccine Pasta
- 28 grams Prosciutto torn
- 1 Fig sliced thin
- 1 clove Fresh Garlic diced
- 1 tsp Avocado Oil
- ¾ tbsp Unsalted Butter
- ¼ cup Arugula
- 10 g Manchego Cheese chopped
- 1 tsp Black Pepper
- ¼ tsp Salt
Instructions
- Bring a medium pot with 3 cups of water to boil. Add the fettuccine pasta to the pot and season with a dash of salt. Cook the pasta stirring every few minutes for approximately 8 minutes.
- While the pasta is cooking, heat a large saute pan to medium heat. Add the oil to the pan and with the torn prosciutto. Cook the prosciutto in the oil for about 3 minutes stirring half way through, this will allow the prosciutto to become a little crispy.
- Then turn the heat down to medium low and add the butter and diced garlic to the pan. Swirl the butter around the bottom of the pan coating the pan.
- Once the butter has melted add the arugula to the pan. Toss the arugula in the pan with the butter for about 1 minutes to allow it to wilt some.
- By now your pasta should be cooked. Strain the pasta and immediately toss into the pan with the arugula and prosciutto, allowing some water to still remain stuck to the pasta.
- Toss everything together and season with black pepper, cook for 1-2 more minutes to allow the flavor of the garlic and prosciutto to saturate the pasta.
- After 2 minutes plate your pasta and garnish with your chopped manchengo cheese.
Fig and Prosciutto Pasta
An amazing flavor combonation
Servings 1
Calories 489kcal
Ingredients
- 60 grams Fettuccine Pasta
- 28 grams Prosciutto torn
- 1 Fig sliced thin
- 1 clove Fresh Garlic diced
- 1 tsp Avocado Oil
- ¾ tbsp Unsalted Butter
- ¼ cup Arugula
- 10 g Manchego Cheese chopped
- 1 tsp Black Pepper
- ¼ tsp Salt
Instructions
- Bring a medium pot with 3 cups of water to boil. Add the fettuccine pasta to the pot and season with a dash of salt. Cook the pasta stirring every few minutes for approximately 8 minutes.
- While the pasta is cooking, heat a large saute pan to medium heat. Add the oil to the pan and with the torn prosciutto. Cook the prosciutto in the oil for about 3 minutes stirring half way through, this will allow the prosciutto to become a little crispy.
- Then turn the heat down to medium low and add the butter and diced garlic to the pan. Swirl the butter around the bottom of the pan coating the pan.
- Once the butter has melted add the arugula to the pan. Toss the arugula in the pan with the butter for about 1 minutes to allow it to wilt some.
- By now your pasta should be cooked. Strain the pasta and immediately toss into the pan with the arugula and prosciutto, allowing some water to still remain stuck to the pasta.
- Toss everything together and season with black pepper, cook for 1-2 more minutes to allow the flavor of the garlic and prosciutto to saturate the pasta.
- After 2 minutes plate your pasta and garnish with your chopped manchengo cheese.
Nutrition
Calories: 489kcal | Carbohydrates: 60g | Protein: 18.9g | Fat: 21.3g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 53.1mg | Sodium: 736.6mg | Potassium: 210.3mg | Fiber: 4.7g | Sugar: 12.6g | Vitamin A: 10.7IU | Vitamin C: 2.6mg | Calcium: 28.3mg | Iron: 17mg