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Sun Ridge Farms: Beggars Linguine

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A flavorful, fabulous, and most unexpectedly delicious dish of pasta!

I was thrilled when Sun Ridge Farms sent me a quartet of wonderful California nuts to try.  I love nuts and they have innumerable health benefits.  Even though I was tempted to open a bag and eat the nuts as is, I wanted to create something unique to showcase them.  Almost three years ago, we made the most unforgettable recipe for French Fridays with Dorie, so when I asked John what he thought we should make to feature some of the Sun Ridge Farms nuts, he immediately replied, “Beggars Linguine.”

Unexpected ingredients for a pasta dish – but so delicious!

This recipe is so unusual.  It combines nuts with dried fruit, sauteed in browned butter tossed with pasta, cheese, and fresh herbs.  This pasta can be served as a side dish, or a main course.  The first time we made it, we served it as a side dish with Boneless Pork Chops.  But it was so delicious that this time, we served it as a main course.  Although this recipe comes from France, John joked that it could be called “California Linguine” since it’s full of fruit and nuts!  

We used Sun Ridge Farms’ Jumbo Roasted and Salted Pistachios and Roasted Tamari Almonds in this delicious pasta dish along with figs and golden raisins from our local farmers’ market.  

Makes 6 to 8 starter servings or 4 main-course servings
1 box (14 to 16 ounces) linguine
1 1/2 sticks (6 ounces) unsalted butter
1/3 cup shelled pistachios, coarsely chopped
1/3 cup almonds, coarsely chopped
8 plump dried mission figs or 3 dried kadota figs, finely diced
1/4 cup plump, moist raisins (golden raisins are nice here)
1/2 cup grated Parmesan (more or less to taste)
Grated zest of 1/2 orange (or more to taste)
Minced chives and/or parsley leaves, for serving (optional)
Salt and freshly ground black pepper
Cook the linguine according to the package directions.  When the pasta is cooked, drain it well, but don’t rinse it.
Chopped fruits, nuts, and herbs
About 5 minutes before the pasta is ready, melt the butter over medium heat in a large high-sided skillet or casserole.  (You’re going to add the pasta to this pan, so make sure it’s large enough.)  When the butter is melted, hot and golden, stir in the nuts, figs and raisins.  Allow the butter to bubble and boil – you want it to cook to a lovely light brown, or to turn into pan beurre noisette, butter with the color and fragrance of hazelnuts – and when it’s reached just the color you want, add the pasta to the pan.  Stir the pasta around in the butter to coat it evenly and to tangle it up with the bits of fruit and nuts.
Turn the pasta into a warm serving bowl, add the grated cheese and season with salt and a generous amount of black pepper.  Toss and turn the pasta to incorporate the cheese, then dust the top of the mound with orange zest and chives and/or parsley, if you’re using them.
Serving:  Bring the pasta to the table and, just before you’re ready to dish out the first serving, give it one more toss to mix in the zest and herbs.  The pasta is so good – and so surprising – that it should be served on its own as its own course, whether first, middle (as the Italians would have it) or main.  
See all the yummy chopped Pistachios and Almonds in there?
Storing:  This is not a dish that can be reheated and it’s not a pasta that can be served cold, so eat up!
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So, whether you’re looking for healthy snacks for your family, or farm-fresh California nuts to cook and bake with, be sure to check out the full line of products from Sun Ridge Farms.

Enjoy!


Santa Barbara Beach
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  6. Mary Hirsch says

    You and John have been going nutso the past two weeks, with Beggars Linguine and Paris-Brest. I am so happy you are receiving some new products to tout. Your ideas to show them off are wonderful. I cannot remember making this pasta so suspect it was before I joined. Your rendition looks delicious.