Pasta with balsamic fig reduction
From Burden's Landing
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Lisa and I were hungry one night (July 11, 2009), and we wanted something quick, but delicious. She had some ripe figs and remembered a delicious fig pasta dish that our friend, Joe, made for us at Quince. We decided to make something similar, and it turned out really well.
Recipe
- Bow-tie pasta, penne, or something similar
- Fresh figs, quartered, the riper the better. You don't need that many. We used two for tasting portions for two.
- Butter
- Balsamic vinegar
- Toasted, slivered almonds. Hazelnuts would also work well.
- Goat cheese
- Honey
Cook the pasta.
Saute the figs in butter until nice and caramelized. Add balsamic vinegar until you get a nice saucy texture. Let reduce for a few minutes, then add the pasta and a dash of salt.
Serve with a slice of goat cheese drizzled with honey, and top with slivered almonds.
For a gourmet variation, replace pasta with fresh ravioli stuffed with goat cheese and a dab of honey.
History
- July 11, 2009
- Created!
