Fig, Walnut and Gorgonzola Pasta
One of the many joys of my life is the fig tree in our little yard. The past three summers, it has delighted us with lots of beautiful figs. I have tried so many different things with them. One of my favorites is this, fig, walnut and gorgonzola pasta. This pasta is something that I have kept vegetarian (sans bacon or prosciutto with a lot of trial and error. But, I think this version actually works.
I made this again, today with some figs gifted to me. Because clearly this is not fig season. I am not sure where my friend found these figs, but I am happy to have them.
The Story Behind Fig, Walnut and Gorgonzola Pasta
I love meshing sweet fruit with savory flavors. Not everyone in my family enjoys this sweet and savory combination. The first time I served this dish for company, I did this with lots of hesitation. I had other items as back-up.
But maybe it was the company, the children finished the pasta without much fuss. So right alongside their bread pudding with figs, is this pasta dish. Maybe it is the cheese. Whatever the case, this semi-fancy dish works as an easy dinner rotation item.
The Magic of Caramelized Onions and soft cheese
Caramelized Onions are such a versatile ingredient. From simple lentils to this fancy wanna be pasta, they do a great job. In this dish, most of the flavor comes from the onions. They are cooked in olive oil, and then the figs and a combination of ricotta and gorgonzola gets meshed in. That is, it.
You get a balance of sweet and salty. This is a delicate topping, so I lean towards Angel Hair Pasta. You can use any pasta that makes you happy. Actually, if you do not want pasta, this works over salmon too!
Probably would work over fresh greens too!
A rich and deep tasting pasta dish, full of the flavors of late summer with figs, goat cheese, crisp bacon and delicate carmelized onions
Ingredients
- 8 ounces ripe black mission figs (about 12-14)
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 large, sweet Vidalia onions or 11/2 pounds of cippolini onions, thinly sliced
- 2 pods, garlic pressed.
- 8 ounces dried angel hair pasta
- 1/3 cup goat cheese
- 1/4 cup gorgonzola cheese
- Salt and Water to boil the pasta
- 1 oz toasted almonds
- Black Pepper to finish
Instructions
- Cut the figs into halves, sprinkle with the balsamic vinegar and set aside.
- Heat the olive oil in a pan and add the garlic and the onions and gently cook on medium low heat, until the onions soften and gently turn a rich toffee color. This will take about 15 minutes.
- While the onions are cooking, heat water with some salt in a large cooking pot and bring the pasta to boil, cook for about 5 minutes or per package instructions.
- Drain the pasta.
- Remove the onions with a slotted spoon to remove any excess fat, they will be soft and moist in texture.
- Place the pasta and the add in the onions and mix well.
- Lightly toss in the figs and the goat cheese and gorgonzola cheese and mix well.
- Sprinkle with freshly ground black pepper and the walnuts serve immediately.