I am so obsessed with figs right now.  I buy a pint (or two) every week.  And while they are amazing on their own or simply drizzled with honey, I like to give them the fancy treatment from time to time.

Like with this gorgeous pasta dish with figs, toasted walnuts, goat cheese, spinach, and lemon zest.

Or done up in a super classic pairing with prosciutto and mozzarella.

I cut some Black Mission figs in half, sandwiched a piece of mozzarella between them, wrapped them in the prosciutto and skewered them.

Then I broiled them until the ham was nice and crispy and the cheese was melty and drizzled the whole thing with honey.  Ridiculously yummy – and the house smelled fantastic!

I am nowhere near done with my fig phase, still – more to come!

Fig and Walnut Pasta
adapted from Green Kitchen Stories
serves 2

whole wheat spaghetti, enough for 2 people
1 tbsp olive oil
2 cloves garlic
1 cup white wine
1 small lemon, juice and zest
1 big bunch of fresh spinach
4.5 oz goat cheese
3.5 oz walnut halves, toasted in a dry pan
salt
5 fresh ripe figs, cut into quarters

Boil the spaghetti to al dente, according to the instructions on the package, and set aside when done.

Add olive oil to a large frying pan on medium heat. Add garlic and let it sweat for about 30 seconds before adding the wine and lemon juice. Stir around, add spinach and goat cheese while stirring (save a small piece of the goat cheese for later). Let it simmer for three minutes before adding the spaghetti and the roasted walnuts. Stir for 30 seconds, taste it and add salt if needed, make sure that the spaghetti is covered in the goat cheese/wine/lemon cream then turn off the heat.

Add the figs and gently fold them into the pasta. Serve on a big plate or in a bowl with the rest of the goat cheese and lemon peel sprinkled over it.