Linguine With Fresh Figs Basil and Lemon

It might seem like an odd combination, but this is a very tasty pasta dish. It's fig season right now and figs are plentiful. If you have a fig tree or two you know they are popping and fresh figs are starting to show up in grocery store produce departments. So, why not experiment with them. You might even add a little hot pepper too as an option. The sweetness of the figs with the heat from the peppers makes a good marriage of flavors and the cream tempers the heat. Add to that the tartness from the lemons and the aroma of fresh basil and you have a damn fine pasta dish. 

Ingredients

1 pound linguine

1/4 
cup extra virgin olive oil, plus more for serving

1
 medium shallot, minced (about 3 tablespoons)

1/2
 cup heavy cream

1 cup + fresh figs, stemmed and chopped

The zest and juice from one lemon

1/2 cup grated Parmesan cheese, plus more for serving

1/2 teaspoon minced hot chili pepper - optional

Salt and ground black pepper

1 handful of torn fresh basil leaves

Procedure

In a large skillet heat 1 tablespoon oil until shimmering. Add shallot, the minced hot pepper if using and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes.

Meanwhile, bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 cup of the cooking water. Drain pasta into a colander and set aside.

Whisk in 1/2 cup of reserved pasta cooking water and the cream; add the chopped figs and stir to combine; bring to simmer and cook for 2 minutes.

Remove skillet from heat, add the pasta, and stir until coated.

Stir in remaining 3 tablespoons of olive oil, the lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.

Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/2 cup reserved pasta water if necessary.

Add the basil. 

Serve, drizzling individual portions with olive oil and sprinkling with cheese.

Pan Seared Spiced Okra with Cashews

This is a great way to prepare okra using aromatic spices. 

Quick, simple and deliscious.

  

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground fennel

1/4 teaspoon turmeric

Pinch of cinnamon

1/4 cup cashews roughly chopped

2 tablespoons vegetable oil

1 pound small okra, halved lengthwise

Salt

2 tablespoons fresh lemon juice

In a small bowl, blend together the cumin, coriander, fennel, turmeric, cinnamon.

In a large non stick skillet (or two, if necessary) heat the oil. Add the okra, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned, 4 minutes longer.

Stir and try to turn over as much of the okra as you can and cook over low heat until tender, about 2 minutes longer. Season with salt and sprinkle with the spice mixture.

Cook, stirring, until fragrant, 30 seconds.

Drizzle the lemon juice over the okra and add the cashews. Stir together and serve. 

Satsuma Orange Pesto with Linguine

 

The inspiration for this pesto came from a pop-up add for Satsuma Mandarin citrus. This is not a traditional Italian pesto but sounds like something that might come out of southern Italy where citrus is plentiful and finds its way into a lot of dishes. The Satsuma orange zest and juice along with the other ingredients - Fresh Basil, Pistachios, Tomatoes, Hot Red Pepper Flakes, Parmesan Cheese, pan crisped Prosciutto and Olive Oil make a fresh, bright zesty refreshing sauce. We instantly loved it. I first made this in January when Satsuma's are in season but with these ingredients it would be great in the Spring or Summer. 

Ingredients:

Linguine, cooked until al dente

Reserved Pasta Water

Zest and Juice of 1 Satsuma or Navel Orange

10 oz. Grape or Cherry Tomatoes

½ cup Fresh Basil Leaves

½ cup Grated Parmesan

½ cup Olive Oil

¼ cup Pistachios

1 tsp. Crushed Red Pepper Flakes

Salt & Black Pepper, to taste

2-3 oz. Thinly Sliced Prosciutto

Cook the pasta according to package direction, until al dente. Reserve 1/2 cup pasta water before draining.

In a skillet over medium high heat, add a drizzle of olive oil. Fold up the slices of prosciutto into little bite-sized bundles and add to the pan. Cook 1-2 minutes on each side, until crispy. Set aside.

In a food processor, combine the cherry tomatoes, grated parmesan, zest and juice of a sumo citrus, basil, olive oil, pistachios, and crushed red pepper flakes. Blend until smooth, about 1 minute.

Season with salt and black pepper to taste.

While the pasta is still warm, toss with the sumo citrus pesto until very well coated. Warm up the pasta over the stovetop if desired and add some of the reserved pasta water if the sauce is too thick.

Serve warm with freshly grated parmesan, more basil leaves and the crispy prosciutto.