Fruit, nuts, and pasta. And lots of butter. Sounds like an interesting combination, but perhaps not for this household. We're not fig lovers, and my daughter doesn't like cooked fruit, especially in savory dishes. So I hadn't really planned to make this.
But, today, there was nothing in the house for lunch.
After perusing the pantry, I thought, well, what the heck, it's only me, and I'm hungry, and I need lunch, and this should be quick.
I played around with the ingredients, substituting dried apricots for the figs, hazelnuts for the pistachios, and rotini for the linguine. I used parsley, fresh from the garden, and orange zest from a recently-picked blood orange.
Well, I have to say, this was a delicious lunch, and it met all my requirements. The saltiness of the browned butter contrasted with the sweetness of the fruit. Divine! This is a definite repeat.
Stop by French Fridays with Dorie to see what the other folks did.
(I'm a tad bit behind on posting: the Orange-Almond Tart went up yesterday; the Savory Cheese & Chive Bread is sitting in the draft box, waiting for commentary. It should be up this weekend.)