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Fresh Fig and Prosciutto Pasta Sauce

Rated as 3.75 out of 5 Stars
0

"A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you'll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall."
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Ingredients

20 m servings 191
Original recipe yields 4 servings

Directions

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  1. Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.
  2. Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.
  3. Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.

Footnotes

  • Cook's Note:
  • Brie and Pear Alternative: Use 3 Bosc pears, cored and thinly sliced instead of figs. Omit lemon zest and lemon pepper. As a final touch, top pasta with slices of brie cheese and fresh ground pepper.

Nutrition Facts


Per Serving: 191 calories; 10.6 20.5 5.1 29 592 Full nutrition

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Reviews

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The combination of lemon and milk tastes terrible. The lemon flavor is overpowering, maybe try less to no lemon, personally staying away from this dish

Only two reviews so I feel compelled to leave one. I made this per original recipe, only having doubled it. It was quick, fairly easy and quite different from our normal fare. I had figs on h...

Delicious! I had to make a couple subs based on what I had on hand. I used dates instead of figs and used pre-cooked crumbled bacon - did not use the lemon pepper. I had doubts about the white ...

Without a doubt the most creative, incredible recipe I've found in forever. The figs, prosciutto, and white sauce with just that touch of lemon make this outstanding. This is a definite keeper, ...