Facebook
WhatsApp
X
Ingredients (2 servings)
-
250 g Nudeln
-
1 Stk. Ofenkäse
-
500 g Esskastanien
-
3 Stk. Frische Feigen
-
2 EL Olivenöl
-
Salz, Pfeffer, Rosmarin
Preparation
- Preheat the oven. Score the chestnuts with a cross and bake them together with the oven cheese according to package instructions until the cheese is melted and the chestnuts burst open.
- Meanwhile, cook the pasta in plenty of salted water until al dente. Wash the fresh figs and cut them into wedges. Reserve a cup of pasta water before draining the pasta.
- Let the baked chestnuts cool slightly, peel them, and chop roughly. Briefly roast them in a pan with olive oil and some rosemary, then add the fig wedges and fry for one minute.
- Toss the drained pasta with the melted oven cheese and a splash of pasta water until a creamy sauce forms. Season with salt and pepper and top with the roasted chestnuts and figs.
