Whole Wheat Farfalle with Fig and Toasted Walnut Pesto

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This fig and walnut pesto is a slightly sweet twist on a classic sauce. Toasted walnuts give the flavor a bit of depth to compliment salty parmigiano reggiano, bright fresh basil, and rich olive oil. Dried figs are first hydrated in warm water then plunked into the other ingredients before being blended into a deliciously different sort of pesto. It’s not overly sweet in any way; the figs add just a slight hint.

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I chose to toss the pesto with some hearty whole wheat farfalle pasta, but any pasta will do. I like to top it with a generous amount of shaved parmigiano, and you can add a handful of extra toasted walnuts if you’d like. It would also make for a lovely spread for sandwiches or a delicious addition to roasted vegetables. Enjoy!

Sincerely, Adelle

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Whole Wheat Farfalle with Fig and Toasted Walnut Pesto

Depending on how much farfalle you choose to make, you may have pesto left over. I recommend making the whole amount of sauce, and saving any leftovers for another day.

  • 1 cup fresh basil, tightly packed

  • 1/2 cup olive oil

  • 1/2 cup walnuts

  • 1/3 cup finely grated parmigiano reggiano cheese

  • 6 dried turkish figs

  • Farfalle pasta, up to 16 oz

  • Salt, to taste

  • Shaved parmigiano reggiano, for topping

Place the figs in a bowl filled with warm water and allow to hydrate and soften for 30 minutes. In a dry skillet over medium heat, toast the walnuts until warm and fragrant. Set aside to cool. Bring salted water to a boil for the pasta.

Blend the basil, olive oil, cheese, and figs in a blender or food processor and blend until well combined. Add the toasted walnuts and blend. Add salt to taste.

Boil the pasta, and drain. Spoon the pesto over the pasta, tossing to coat, and top with shaved parmigiano.


PastaAdelle EsborgComment