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How to make Fig, prosciutto and candied almond pappardelle

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 1/3 cup (55g) roasted almonds, roughly crushed
  • 1 tablespoon caster sugar
  • 1/4 cup (60ml) extra virgin olive oil
  • 400g pappardelle or fettuccine
  • 1 tablespoon balsamic vinegar
  • 3/4 cup (60g) grated pecorino or parmesan
  • 4 figs, torn
  • 8 thin slices prosciutto, torn
  • Chervil or flat-leaf parsley sprigs, to serve

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Combine almonds, sugar, 2 teaspoons oil and 1 teaspoon salt in a bowl, then scatter on tray. Bake for 10 minutes or until fragrant and golden.
  • Step 2 Meanwhile, cook pasta in a pan of boiling, salted water according to packet instructions. Drain, then place in a bowl.
  • Step 3 Toss hot pasta with balsamic, half each of the cheese and nuts, and remaining 2 1/2 tablespoons oil, then season. Divide among serving bowls and arrange figs, prosciutto and remaining cheese and nuts on top. Garnish with herb sprigs and serve.