What a surprise!
I wasn't expecting much with this week's French Fridays with Dorie pick. The name, Beggar's Linguine didn't inspire me and I couldn't get my head around nuts and dried fruit in pasta. Trail mix pasta? No thanks!
However, I am committed to making as many recipes as possible from Around My French Table. And there will be some that I just can't bring myself to make (Salmon and Potatoes in a Jar - uh, no) so anything that I think may work or I can adapt I'm going to give it a shot.
Prior comments aside, I do like nuts, especially pine nuts, with pasta but decided to omit the figs and raisins and quarter the recipe. I love browned butter and I think this was the first time I've used it to coat pasta. Although I looked away for half a second and browned the nuts a bit too much, the butter was still a beautiful light amber, nutty, and delicious. The linguine is added to the butter/nut mixture and tossed together until each strand of pasta is glistening with butter. Off heat, a generous helping of shredded Parmesan is thrown on. The final step, and what made the dish, is showering the pasta with orange zest. The zest added so much brightness to the dish.
I'm so glad I tried this one. It left me begging for more!