FFwD – Beggar’s Linguine
March 11, 2011 in pasta
In Around My French Table, Dorie explains that while the literal translation of this dish includes the word beggar, it’s typically used to describe a chocolate bonbon with nuts, dried fruit, and candied orange zest. That makes sense because I don’t know any beggars that can afford $6.99/lb pistachios. If they can, I’m in the wrong business.
This dish is basically a pasta tossed in browned butter with nuts and dried fruit and topped with orange zest and Parmesean. Now let me tell you that I don’t get buttered pasta. I often see other bloggers talk about how they grew up eating it when their mom didn’t feel like cooking or didn’t have time to get to the grocery store but growing up, we were more of a breakfast for dinner kind of family. So the idea of pasta with butter on it? It kind of grosses me out. In an effort to be more adventurous, I went ahead with the recipe.
It turned out really well! It’s not something that my husband or either of my kids would eat but it was a nice, quick lunch for me. I think it needs more nuts and fruit than the recipe calls for but if you’re into the buttered pasta thing, you’d probably love it just as it is. The figs are amazing, beyond amazing in the butter and with the almonds (I used balsamic almonds instead of plain). I added a large pinch of sea salt to the butter as it was browning and the saltiness with the sweet was perfect.
If you’re interested in cooking and baking you’re way through Around My French Table, make sure you visit French Fridays with Dorie. If you’re looking for the recipe, it can be found in Around My French Table.
where do we find the recipe?
It’s in Around My French Table by Dorie Greenspan. Thanks for commenting. :)
This looks like a dish I’m going to have to make in the next few days. Yum! I’m not sure where you’re located, but if you live in the New England area, I picked up about a lb. of pistachios from a place called Ocean State Job Lot for about $3.
I’m so jealous! I went searching the other day and $6.99/lb was the cheapest I could find! :( Maybe I need to look for some bulk bins so I could just get the amount I need.
Thanks for commenting! :)
Thanks for your recomendation, I’v already bought “Around my french table” by Dorie Greenspan, and it is very good indeed.
What an interesting way to make pasta! Growing up I never had buttered pasta but I did put ketchup on my spaghetti, ew lol.
Your dish looks beautiful! Funny, I LOVE buttered pasta, love brown butter, love nuts with pasta … but I kind of hate dried fruit. And things that should be savory, but are on the sweet side … I would totally try this but only if someone makes it for me!
Balsamic almonds (eyebrows raise in awe)? You lucky girl…
from Target! I found them in the produce section with all their other bulk nuts and dried fruit.
Thanks for commenting! :)
Yours looks wonderful! I’m sorry your husband and kids weren’t into this, my husband loved this as much as I did.
Man, pasta with butter and oil and a little s&p is amazing.
Your pasta looks amazing! I’d love to find some of those balsamic almonds, as well… guess I’m making a trip to Target! ;)
I’ve never thought to add dried fruit to pasta, but it’s a really great idea! I’ll have to try it soon!
Your photos are gorgeous! I was surprised in a good way with this one.
Pasta looks great, if you’re going to enjoy a bowl full of carbs better make it a good one;-)
I liked the dried fruits and nuts with the brown butter, rich and good. Your photos look great;-)
Fabulous photos! I enjoyed this, but, like you, have a husband and kids that wouldn’t touch it!
Glad I am not the only one who didn’t realize that people buttered their pasta… It was a jar of Ragu for us! (And I am right there with you on breakfast for dinner – one of my favorite dinners as a kid was pancakes, eggs & bacon.)
I hear you on the nuts! Crazy expensive.
I agree, the figs were amazing in that browned butter. Beautiful dish! Great job.
I made 1/4 of the recipe to serve just myself. My husband doesn’t do dried fruit. The balsamic almonds sound like a nice addition.
Nice bright photographs.
I added more fruits, nuts, herbs and zest than the recipe called for. I have a really hard time following directions with savory recipes :) love ur photos, Amanda!
I loved the figs the most about this recipe…would have never thought to add them. And…I added more of all the fruits and nuts and zest, well, I guess all the mix-ins…they were the best part!
I halved the amount of pasta, it just looked too much for the sauce!
I’m realising us women were more open to this dish than our families!
Your photo looks great!
I’ve always loved buttered pasta … this is a recipe that I’m going to try. I will definitely add more of the fruit & nuts. I’m glad you posted it, thanks …. also, great pic. Auntie D
This is a wonderful lunch, isn’t it? And so easy to throw together! I had never had a flavor combination like this with pasta before and I have to say, it was love! I saw on one of the blogs that someone used rotini pasta and made a pasta salad with it, that looked really nice, and easy to take to work. I’m doing that one soon.
Ha, Ha! I identified with your post so much! It WAS an expensive dish, I too was going around my grocery store thinking “this is not a beggar’s budget dish!” My Mom used to make me buttered noodles with Parmesan cheese and that is exactly what this reminded me of. Great post and beautiful pictures! Your pasta turned out perfectly.
I gotta say…your pictures are gorgeous! Your pasta looks terrific. I agree about adding more nuts and fruit…definitely want a bite of something in every bite!
Your photos are lovely and so is your linguine! I have never tasted balsamic almonds – they must have given this dish such a great flavor.
I hear you on the pistachios. No beggar’s buying those things! Your version looks great (as does all the other stuff you’ve been making… yum). Thanks for visiting me!
Thanks for popping by my blog. What a great group FFwDorie is.
Glad you tried it. I think the recipe is very flexible and can use more of anything or everything. I squeezed orange juice on at the end, using the orange that I zested. Would have loved more chives if my herb plant was cut down to the roots :-) and the pancetta addition was totally awesome.
Love your photos! Great job.
I grew up on buttered pasta – in fact for a while that’s all I would eat!
My family was a breakfast-for-dinner (or a fruit and cottage cheese) family as well. I don’t think we ever had buttered pasta growing up. Add to that my aversion to raisins and you can see why this recipe didn’t work out for me. Yours looks beautiful and I’m glad it surprised you!