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Linguine with Figs & Goat Cheese

Linguine with Figs & Goat Cheese

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.

1 1/2 cups dried Calimyrna figs (4 ounces)
3/4 cup dry red wine
3/4 cup water
1/2 teaspoon black pepper
1/2 teaspoon tarragon
1/4 teaspoon salt
1 teaspoon olive oil
1 red bell pepper, cut into 1/2-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 5 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.

Makes 4 servings

Nutrition Information (per serving)
calories 475 • total fat 9g (saturated 5g) • cholesterol 16mg • dietary fiber 6g • carbohydrate 76g • protein 17g • sodium 142mg • Good source of: selenium, vitamin C