Pasta with Figs, Olives and Pine Nuts

Pasta with Figs, Olives and Pine Nuts

Pasta with Figs, Olives and Pine Nuts
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 14 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings
  • Use a food processor to make this pasta a cinch to prep. A food processor makes this pasta easy to make.


  • 1 tbsp capers, rinsed and drained
  • 1 cup stuffed manzanilla olives, drained
  • 4 whole dried figs
  • 1 jar (1.34 ounce) pine nuts, toasted
  • 1 tsp Ground Mustard
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp freshly ground sea salt grinder
  • 1/4 tsp pepper, black medium grind
  • 1/3 cup olive oil, extra virgin
  • 8 oz angel hair pasta
  • 1 cup grated pecorino romano cheese


  1. Pulse capers, olives, figs, pine nuts, mustard, nutmeg, sea salt and black pepper in a small food chopper or processor to a chunky consistency.
  2. Add olive oil; pulse to combine.
  3. Olive mixture should be slightly chunky.
  4. Cook pasta according to package directions.
  5. Drain the water and return pasta to the pot.
  6. Thoroughly mix in olive mixture; toss with 2/3 cup Pecorino Romano cheese.
  7. Plate and garnish with remaining 1/3 cup cheese.