Sweet, dried figs are poached in red wine to soften them, then tossed with freshly cooked pasta in a creamy goat cheese-red wine sauce.
Makes 4 servings
1½ cups dried Calimyrna figs (4 ounces)
¾ cup dry red wine
¾ cup water
½ teaspoon black pepper
½ teaspoon tarragon
¼ teaspoon salt
1 teaspoon vegetable oil, such as olive or canola oil
1 red bell pepper, cut into ½-inch squares
10 ounces linguine
5 ounces soft goat cheese, crumbled
2 tablespoons minced chives or scallion greens
1. In a medium saucepan, combine the figs, wine, water, black pepper, tarragon and salt. Bring to a boil, reduce to a simmer, cover and cook until the figs are tender, about 20 minutes. When cool enough to handle, drain, reserving the cooking liquid. Remove the stems and coarsely chop the figs.
2. Meanwhile, in a large nonstick skillet, heat the oil over low heat. Add the bell pepper and sauté until crisp-tender, about five minutes. Add the reserved fig cooking liquid and set the skillet aside.
3. In a large pot of boiling water, cook the pasta according to package directions. Drain and transfer to a large bowl.
4. Add the goat cheese, chives and figs to the pasta. Bring the bell pepper mixture in the skillet to a boil and pour over the pasta. Toss well.
Nutrition per serving: 485 calories, 10g total fat (5.6g saturated), 16mg cholesterol, 6g dietary fiber, 76g carbohydrate, 17g protein, 142mg sodium.
Good source of: selenium, vitamin C.
Another take on linguine
- Linguine with Dried Plums & Feta Cheese Follow the directions for Linguine with Figs & Goat Cheese, but substitute 1½ cups of pitted dried plums for the figs and one cup of crumbed feta cheese for the goat cheese.