Tagliatelle with figs, poppy seeds and fennel salami

Ingredients for 3 servings:

• 400 g tagliatelle
• 40 g pine nuts
• 75 g salami (fennel salami)
• 1 tbsp olive oil
• 2 ½ tbsp honey
• 2 tbsp fig mustard, alternatively fig jam
• 2 tbsp balsamic cream
• 1 tsp, heaped poppy seeds
• 1 ½ rosemary sprigs, finely chopped
• salt and pepper
• 6 fig(s), fresh, chopped into sixes
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

the attempt to recreate my favorite dish

Cook the tagliatelle al dente according to the package instructions. Meanwhile, toast the pine nuts in a large pan without fat, then remove from the pan and set aside. Cut the fennel salami into thin strips, add to the pan, and lightly fry in the olive oil. Add the honey, fig mustard, balsamic vinegar, poppy seeds, and rosemary, along with a little pasta water if desired, to the salami and cook until light and saucey. Add the tagliatelle, pine nuts, and figs to the sauce and mix. Season to taste with salt and pepper. Serve with the Parmesan cheese.