Creamy Meyer Lemon and Fig Pasta

Oooooh figs!  I love their sweetness, their amazing color (inside and out), the way that they can go savory or sweet.  I love figs so much that I planted a fig tree in our backyard.  Allegedly it should produce fruit this year, fingers crossed, but in the meantime I scour the farmers markets when they are in season.  Problem is they can be sort of hard to find and the season is so short.  The next best thing is keeping dried figs on hand.  Reconstituted in a little liquid they can be used on pizzas, folding into a lovely pasta like this or to top ice cream.  I prefer black mission figs and they are usually the most widely available – Trader Joe’s always seems to have them in stock.

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Equally fleeting is the meyer lemon season.  If you have never tried one it’s like if a tangerine and a lemon had a baby.  The skin is ever so slightly more orange than a regular lemon and as you can see it’s smaller and smoother.  They have such a bright sunny flavor so I stock up as soon as I can get my hands on them.  If you can’t find meyer lemons or they aren’t in season you can use regular lemon, I would just omit the zest and have a lighter hand with the juice since it’s more pungent.  Paired together with creamy goat cheese, the fig and meyer lemon all come together for a super quick and delicious pasta dinner.  The sauce actually cooks in the same time as the pasta!  This post is dedicated to my friend Ashley who is even more obsessed with figs than I am – if I get any figs this year I will make sure to send some to Denver Ash!

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Creamy Meyer Lemon and Fig Pasta (printable version at the end of the post)

Inspiration:  getting figgy with it
Special Equipment:  none

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 6 ounces dried mission figs, stems cut off and quartered
  • 1 pound short cut pasta
  • 1 cup white wine
  • 1 teaspoon meyer lemon zest
  • 4 to 5 ounces soft goat cheese
  • the juice of 1 meyer lemon

In a large skillet heat the butter and olive oil over medium heat.  At the same time bring water to a boil and add the pasta and salt.  Add the shallot with some salt and pepper and cook for 4 minutes until softened.  Add the figs and cook for an additional minute.

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Add the wine and zest and let it cook for about 3 minutes until most of the wine has cooked off but not all.  The pasta should be al dente now so drain, saving a cup of pasta water, and add to the skillet.  Toss the pasta with the wine, shallots and figs and cook for 1 more minute so the pasta can take on some of the wine.  Turn off the heat and crumble in the goat cheese.  Stir it around so the cheese can melt and become a sort of sauce.  Add some of the pasta water if you need to thin it out.  Squeeze the meyer lemon all over, toss and taste for salt and pepper.

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Creamy Meyer Lemon and Fig Pasta

  • Servings: 4
  • Print

Special Equipment:  none

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 6 ounces dried mission figs, stems cut off and quartered
  • 1 pound short cut pasta
  • 1 cup white wine
  • 1 teaspoon meyer lemon zest
  • 4 to 5 ounces soft goat cheese
  • the juice of 1 meyer lemon

In a large skillet heat the butter and olive oil over medium heat.  At the same time bring water to a boil and add the pasta and salt.  Add the shallot with some salt and pepper and cook for 4 minutes until softened.  Add the figs and cook for an additional minute.

Add the wine and zest and let it cook for about 3 minutes until most of the wine has cooked off but not all.  The pasta should be al dente now so drain, saving a cup of pasta water, and add to the skillet.  Toss the pasta with the wine, shallots and figs and cook for 1 more minute so the pasta can take on some of the wine.  Turn off the heat and crumble in the goat cheese.  Stir it around so the cheese can melt and become a sort of sauce.  Add some of the pasta water if you need to thin it out.  Squeeze the meyer lemon all over, toss and taste for salt and pepper.

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