Ingredients
8 oz vermicelli or linguine 250 g
2 tbsp olive oil 30 mL
2 tbsp butter 30 mL
1 large yellow or red onion, sliced 1
1 cup Figs 250 mL
1/2 cup chopped walnuts 125 mL
Salt, to taste
1 1/2 cups crumbled Gorgonzola or chevre cheese (6 oz/175 g) 375 mL
1/4 cup chopped fresh parsley (optional) 50 mL
Preparation
Prepare pasta according to package directions. Drain; toss with olive oil; set aside.
Melt butter in large skillet while pasta cooks. Add onion and sauté over medium-high heat 5 to 6 minutes, stirring frequently, until golden brown.
Remove fig stems, coarsely chop figs and stir into onions with walnuts. Season with salt and heat through. Pour fig mixture over pasta then sprinkle with cheese and parsley, if using; toss gently. Serve immediately.
