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 This vegetarian fig and walnut pasta dish with Gorgonzola cheese
has an incredibly rich flavor.
Serves
4-6
Time to prepare: 20 minutes
1 cup (5 oz.) Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs
2 tablespoons butter
1 large onion, sliced
8 ounces vermicelli or linguine
2 tablespoons olive oil
1⁄2 cup chopped Diamond Walnuts
1⁄2 teaspoon salt
1 1⁄2 cups (6 oz.) crumbled Gorgonzola cheese
Remove fig stems and
coarsely chop; set aside. Heat butter in large skillet. Add
onion and sauté over medium-high heat 10-12 minutes,
stirring frequently, until golden brown. Meanwhile prepare
pasta according to package directions. Drain; toss with
olive oil and set aside. Stir figs, walnuts and salt into
onions; cook 2 minutes or until heated through. Pour mixture
over pasta. Sprinkle with Gorgonzola and toss gently. Serve
immediately.
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