November 02, 2021
Sweet Potato Pasta
This is an unconventional dish, but should become a fixture on the Thanksgiving dinner table.
INGREDIENTS
- 1 pack sweet potato pasta
- 1 cup dried figs about 15 figs, roughly diced
- 1.4 Oz prosciutto (8 large slices), cut into 1 inch squares
- 1/2 cup chopped peanuts
- 1 4 ounce container crumbled goat cheese (equals 1 cup)
- 1/2 teaspoon sea salt
- 1/2 tablespoon olive oil
- 2 tablespoons water
- 1/4 cup Shallots, chopped
- 1/4 teaspoon grated nutmeg (or three dashes nutmeg essence)
INSTRUCTIONS
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Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide
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Slice dried figs into thin rounds, being sure to remove the hard stems
- Dice Shallots into small pieces
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Place a large sauté pan over medium heat with your olive oil
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Add the shallots to the oil and season, sauté until translucent
- Add prosciutto and sauté for 1 minute then turn heat off
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Add cooked pasta to the prosciutto and shallot mixture, add half the peanuts and goat cheese
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Add sliced figs and slivered almonds. Stir often
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Stir until well combined and remove from the heat
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Serve immediately and garnish with your remaining half of goat cheese and peanuts.
1 cup slivered almonds can be substituted for the 1/2 cup of peanuts.
Tip: Add oil to the pasta when boiling, an only boil for 3 minutes.
If you try this recipe please let us know how it turned out.