I Messed It Up: Fettuccine with Figs and Chiles

From Dr. Miggy - Busy and Healthy by Michelle Calabretta

September 7, 2009

I love figs, and they’ve been showing up at the market along with Hatch chiles the past few weeks. This recipe seemed perfect for what’s in season now.

When I got to the store, the only fresh figs left were picked over and a bit moldy. Undeterred, I settled for dried figs from the bulk section. There were plenty of freshly roasted Hatch Chiles to be had, so I got those instead of the dried chiles in the recipe.

The recipe says that 8 fresh figs will produce 10-12 cups of chopped fig. I’m not sure what planet they get their figs from, but the figs I’ve been eating the past few weeks would produce MAYBE 2 cups from 8 fatties. I bought 12 dried figs and treated them as the recipe instructs. Same with the fresh chiles. I used two as the recipe calls for. I modified the recipe to suit my needs, cutting the amount of pasta to 8 oz (4 servings), the oil to 1 tablespoon, and using an entire container (6 oz) of plain yogurt (easier than measuring it out) and only one lemon. I was happy at how quickly it all came together.

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