Pasta with Figs

Ingredients

1 cup (2 sticks) unsalted butter

1 pound fresh ripe black mission figs, cut into quarters

½ pound blanched, toasted hazelnuts, coarsely ground in a mortar and pestle

6 large, fresh basil leaves, thinly sliced

Coarse salt and freshly ground black pepper

1 pound SCD spaghetti alternative (spaghetti squash or zucchini spirals)

parmesan cheese, for garnish (optional)

2 TBSP water

227 grams unsalted butter

454 grams fresh ripe black mission figs, cut into quarters

227 grams blanched, toasted hazelnuts, coarsely ground in a mortar and pestle

6 large, fresh basil leaves, thinly sliced

Coarse salt and freshly ground black pepper

1 pound SCD spaghetti alternative (spaghetti squash or zucchini spirals)

parmesan cheese, for garnish (optional)

2 TBSP water

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Soy Free

Fill a large pot with water and bring to a boil over high heat.
Meanwhile, heat butter in a large skillet over medium heat. Continue cooking butter until light brown and fragrant.
Add figs, hazelnuts, and basil; season with salt and pepper.
Continue cooking until figs begin to soften, about 5 minutes.
Remove from heat; set aside.
Make SCD "pasta" of your choice (cooked spaghetti squash or strips of sauteed zucchini) (see Related Recipes). Add in SCD pasta and reserved water to skillet; toss to combine.
Serve immediately with parmesan cheese, if desired.