- Quarter 10 figs and toss them with 1 tablespoon olive oil.
- Bake in a shallow dish at 375° for 10 minutes.
- Saute 1 stick butter with ¼ cup good balsamic vinegar until butter melts.
- Add baked figs to the pan and saute 1-2 minutes more.
- Cook 1 pound fresh fettuccine.
- In large bowl combine pasta, balsamic/butter/fig mix and 1 tablespoon poppy seeds.
Serve It Up!
Maybe serve with a simple arugula salad and a nice pinot grigio