So I was gonna start this post by sharing those cherished italian memories forged during the year I lived and loved in Florence but then I realised I’ve never lived in Italy and this is but a dream! So naturally, I’m going to share information on smells and my love affair with garlic.
What is it about garlic that does this to me?! The aroma of garlic gently sizzling in olive oil has got to be my all time favourite smells. I joke with Russ that you could fry any inedible and gross food or non-food (don’t ask) in garlic and I’d eat it! We end up listing a load of rancid, disgusting ‘things’ whilst agreeing that garlic would more than likely make it irresistible! Sometimes I think we’re quite immature for our age. There’s one smell I like more than just garlic and that’s garlic and white wine cooking together – oh my god, this does it for me big time. I’m quite the garlic fan which is just as well as when we lived in Korea we were served a lot of raw garlic and I got very involved.
This 10 minute fig, walnut + lemon thyme beauty has a good hit of garlic and is one of my favourite pasta dishes. I got out of the pasta habit for a while there and I’m wondering why this happened to me. Maybe it was pasta overload whilst at university because this was definitely my staple food. Or maybe it’s the wheat and gluten ‘cos I don’t like too much of that either. But really I think I just forgot how good italian pasta dishes can be with so few simple ingredients. It’s comfort food which can also be nourishing when combined with the right ingredients. I’m a big fan of spelt spaghetti (less gluten) and also brown rice varieties so I use these when avoiding gluten overload. This fig, walnut + lemon thyme dish is enough to get me back on pasta track though. The simplicity, the flavours and the aroma are so good; sweet figs, earthy and creamy walnuts mingling with white wine and garlic infused fusilli.
It’s healthy too, the walnuts and olive oil make this a pasta that’s packed full of heart healthy monounsaturated fats. A good fat that helps to reduce blood cholesterol levels, lowers the risk of heart disease and helps to regulate our blood sugar and insulin levels. The figs are a great source of potassium and fibre and help to reduce high blood pressure. But really figs are just beautiful, I think they’re one of the prettiest fruits around making this dish easy on the eye! Oh yes, another thing – if you use wholegrain gluten free pasta such as brown rice, whole wheat or spelt you’ll be getting an extremely fibre rich meal which will satiate, keep you full for longer and regulate blood sugar levels. This is a perfect lunchtime or evening meal with a little italian inspiration on the side.
10 minute fig, walnut + lemon thyme fusilli
150 grams fusilli
2 tablespoons olive oil
3 cloves garlic, minced
1 small glass white wine
2 figs, sliced
50 grams walnuts, toasted
generous sprinkle lemon thyme
parmesan, to serve
salt & pepper
1. Place the fusilli in salted boiling water & cook according to packet instructions.
2. Heat the olive oil in a large pan over a low heat & add the garlic, cooking until fragrant. Stir in the figs & add the white wine, allowing to simmer until the alcohol burns off, about 5 minutes.
3. Add the thyme, walnuts & cooked pasta stirring through to fully incorporate.
4. Transfer to large serving bowls. Serve with a scattering of extra thyme & a generous sprinkle of parmesan