Beggar's Linguine

This dish had to fight a truly uphill battle of preconceptions from both Nana and myself.  Suffice it to say that there was absolutely no chance either of us would have attempted this recipe were it not for French Fridays.  Which is why this week was all the more exciting and rewarding. 

While it it fun to try a new recipe that already sounds like a winner, being adventurous enough to try the long shot is what makes the difference. And what a difference it made this week - we both can not rave enough about how wonderful this seemingly unusual combination of ingredients comes together to create a quick, elegant and tasty meal.

PS- We would also like to send a huge thank you to "PartyChef" for nominating us for the Stylish Blogger award.   This made a great French Friday all the better !

Per Tricia:
Expectations in this household were not exactly high for the "Beggar's Linguine", although I have to say that I enjoyed even just reading through the recipe and comments from Dorie.  The background about the term "mendiant" and four monastic orders was very interesting.  You would simply never know that so much thought and history is behind these recipes. 
                                                 

My hopes started to rise as I prepared the dish because it was truly so quick and easy to do.  If chopping 1/3 of a cups of nuts is the tough part, you know you are in good shape.  That said, I still managed to forget to add the orange zest ....I know, I know.....but we got as far as adding the Parmesan and dove in.  

                    

The kitchen, as usual with a Dorie recipe, smelled fantastic and we were especially curious to try this dish. It was utterly delightful.  Not too heavy and the unusual combo of sweet vs. salty kept your mouth enjoying the flavors that changed up a bit with each bite. 

This is a keeper for sure - both the hubby and the younger son gave it a big thumbs up.  And that was after I had to convince my son to try the "pasta with raisins in it" (he had seen the ingredients).  I explained that it was "Dorie food" and that he would like it.  And of course, he did.  Perhaps his brother is enjoying the same dish in a bistro in France right now......


Per Nana:

After cooking pasta for 50 odd years in the Italian tradition, I had a few doubts about this recipe.  Also, I dislike raisins with a passion, and adding figs to that mix, just wasn't working for me.

However, I can't believe we ate the whole thing !       

Delicious!!!

I only cooked a half pound of linguine for two of us and even that was too much.  I served my tomato, avocado and goat cheese salad along with the pasta and the two seemed to compliment each other.

The recipe is simple to make and takes absolutely no time at all to prepare and will certainly make another appearance at our house.