Recipe by jennifer in new jersey
I have not tried this yet but it looks delicious...i got this recipe off of the organic store "Whole Foods" website. They suggest using thier brand olive oil and their brand fettuccini which are both organic. (update) great suggestion made by the first chef to try this: you may want to cut down on the wine. it does seem to be quite a bit.
Top Review by tara portee
First let me say I am not a big fan of wine, so that colors my opinion. That being said, I think this has huge potential, but the wine sauce was just too intense. The goat cheese seemed to provide enough creaminess without adding all the liquid to the pasta. I just added a few table spoons of the wine sauce and that was plenty for me.
- 2 cups dried calimyrna figs (8oz)
- 1 1⁄2 cups chicken broth
- 3⁄4 cup dry red wine
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1 teaspoon extra virgin olive oil
- 1 medium red bell pepper
- 10 ounces fettuccine pasta
- 6 ounces goat cheese, crumbled
- 2 tablespoons snipped chives or 2 tablespoons scallion tops
Directions See How It's Made
- Cut red pepper into small squares.
- In a medium saucepan combine figs, the broth the wine, black pepper and thyme.
- Bring to a boil; reduce;cover and simmer for 20 minutes or until figs are tender.
- When cool enough to handle; drain and reserve liquid.
- Remove stems from figs and coarsely chop them.
- Meanwhile; in a large non-stick skillet; heat oil over low heat and saute pepper squares 5 minutes or until crisp-tender.
- Add reserved fig cooking liquid and set aside.
- Cook pasta according to directions on box.
- When pasta is done; drain it and transfer it to a large bowl.
- Add goat cheese, chives and figs.
- Bring the mixture in the skillet to a boil then pour it over the pasta and mix well.