Linguine with Figs & Goat Cheese

If you’re looking for a simple yet elegant pasta dish that can be ready in less than 30 minutes, look no further than this linguine with figs and goat cheese. This recipe combines sweet and juicy fresh figs with creamy goat cheese and a tangy balsamic vinegar glaze for a delicious contrast of flavors and textures. The linguine is tossed with olive oil, garlic, salt and pepper for a classic Italian base that lets the figs and cheese shine. You can use any type of fresh figs you like, but we recommend black mission or brown turkey for their rich taste and color. This dish is perfect for a cozy weeknight dinner or a special occasion meal.

Ingredients:

  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 8 ounces fresh figs, stemmed and quartered
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh basil

Directions:

  1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until al dente, about 10 minutes. Drain and return to the pot.
  2. In a small skillet over medium-low heat, heat the olive oil and garlic, stirring occasionally, until the garlic is golden and fragrant, about 5 minutes. Season with salt and pepper to taste.
  3. In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes.
  4. Add the figs and goat cheese to the pasta and toss gently to combine. Drizzle with the balsamic glaze and sprinkle with basil. Serve hot or at room temperature.