Fettuccine & Figs in a Butter Balsamic Sauce

  • 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