Updated: Oct 23, 2020
1/2 lb Fettuccine (Or any substantial, long pasta)
1/3 Slivered Almonds
3 tbs Unsalted Butter
8oz Fresh Mission Figs (About 8 small figs)
4 oz Fresh Mozzarella
1/4 cup Mascarpone
15-20 leaves Fresh Basil
Salt + Pepper
1. Bring a large pot of water to a rolling boil. Add pasta. Wash and quarter the figs. Cube the mozzarella. Wash and roughly chop the basil.
2. Heat a large, heavy bottomed pan over medium heat. Add the almonds and shake the pan consistently. Avoid burning the almonds but allow them to brown. After 1-2 minutes add the butter. Let the butter melt and begin to brown. Add the figs and continue to shake the pan.
3. Once the pasta is al dente transfer it directly to the pan using tongs. Incorporate the fig mixture and pasta together. Evenly spread the mozzarella over the dish and scoop the mascarpone on top. Let sit for one minute.
4. Add basil and incorporate the entire dish. Salt and pepper to taste. Serve immediately.