- ½ cup pine nuts
- 2 cups heavy cream
- 1 cup mascarpone cheese
- 5 ounces gorgonzola cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 2 pounds fettuccine
- 12 California Fresh Figs, sliced in wedges
Warm a small, dry skillet over medium heat. Add the pine nuts and stir until golden, 2 to 3 minutes. Set aside.
Bring the cream to a boil in a small saucepan. Cook and reduce by one third, 5 to 10 minutes. Cool.
In a bowl, mash the mascarpone, gorgonzola, and Parmigiano with the reduced cream. Return to saucepan and heat gently just until warm.
Cook pasta until al dente, according to package directions. Drain and toss with pine nuts and figs. Spoon sauce over. Serve immediately.