Ingredients for Fettuccini With Figs And Goat Cheese
- Dried Calimyrna Figs
- Chicken Broth
- Dry Red Wine
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- Extra Virgin Olive Oil
- Red Bell Pepper
- Fettuccine Pasta
- 4 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh chives
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How to Make Fettuccini With Figs And Goat Cheese
- Preheat oven to 400°F (200°C). Toss the red bell pepper squares with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly charred.
- While the peppers roast, in a medium saucepan, combine the quartered figs, broth, wine, black pepper, and thyme.
- Bring the fig mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until figs are very tender.
- Once cool enough to handle, remove the figs from the pan and set aside. Reserve the cooking liquid.
- Roughly chop the figs, discarding any stems.
- Meanwhile, cook the fettuccine according to package directions until al dente.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the roasted red peppers and saute for 2-3 minutes to warm through.
- Stir in the reserved fig cooking liquid and bring to a simmer for 2-3 minutes to slightly reduce.
- Drain the cooked pasta and add it to the skillet with the roasted peppers and fig liquid.
- Stir in the crumbled goat cheese and chopped figs until the cheese is melted and the sauce is creamy.
- Serve immediately, garnished with fresh chives.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
154g
Fat
47g
Carbs
30g
