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Pasta with Figs, Olives and Pine Nuts

Makes: 8 Servings

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Ingredients

Directions

Pulse capers, olives, figs, pine nuts, ground mustard, nutmeg, salt and black pepper in a food chopper or processor to a chunky consistency.  Add olive oil; pulse to combine.  Olive mixture should be slightly chunky.

Cook pasta according to package directions.  Drain the water and return pasta to the pot.  Thoroughly mix in olive mixture;  toss with half the Pecorino Romano cheese.  Plate and garnish with the remaining cheese.

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