Fig Goat Cheese Arugula Pasta (Printable Page)
# What You Need:
→ Pasta
01 -
250 g orecchiette or farfalle pasta
02 -
Salt, for boiling water
→ Salad
03 -
100 g baby arugula
04 -
6–8 fresh figs, quartered, or 8 dried figs, sliced
05 -
100 g goat cheese, crumbled
06 -
40 g pepitas (pumpkin seeds) or sliced almonds, toasted
→ Dressing
07 -
3 tbsp extra-virgin olive oil
08 -
1 tbsp honey
09 -
1 tbsp balsamic glaze, plus extra for drizzling
10 -
1/2 tsp sea salt
11 -
1/4 tsp freshly ground black pepper
# How to Make It:
01 -
Boil pasta in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
02 -
In a small skillet over medium heat, toast the pepitas or almonds for 2–3 minutes until fragrant. Set aside to cool.
03 -
Whisk together olive oil, honey, balsamic glaze, sea salt, and black pepper in a small bowl until emulsified.
04 -
In a large salad bowl, mix the cooled pasta, arugula, figs, and half of the goat cheese. Drizzle with dressing and toss gently.
05 -
Sprinkle the toasted pepitas or almonds and remaining goat cheese on top. Drizzle with additional balsamic glaze to finish. Serve immediately or chill for up to 1 hour before serving.
# Helpful Tips:
01 -
Substitute spinach or mixed greens for arugula if desired.
02 -
Pairs well with a crisp Sauvignon Blanc or lightly chilled Pinot Noir.
03 -
For a gluten-free option, substitute regular pasta with gluten-free pasta.