Susan from Food Blogga
Makes 4 small or 2 large servings
1/2 pound pasta such as rigatoni or penne
2 teaspoons olive oil
4 large or 6 small figs, quartered
1/2 cup ricotta cheese
1/2 teaspoon lemon zest
1/2 teaspoon fresh minced rosemary
a generous amount of salt and black pepper
2-3 tablespoons pasta water, or as much as needed
1-2 tablespoons toasted chopped walnuts
Cook the pasta according to instructions, or just until al dente.
Meanwhile in a medium skillet over medium heat, warm the olive oil. Add the fig quarters, and saute about 2-3 minutes, or until slightly browned and caramelized. Remove from heat and set aside.
Meanwhile in a small bowl, mix together ricotta cheese, lemon zest, rosemary, and salt and pepper. When the pasta is done, add hot pasta water one tablespoon at a time, just until the cheese becomes creamy. Drain pasta and return to pan. Add the cooked figs, the cheese mixture, and the toasted walnuts, and toss until well coated. Taste, and adjust seasonings as desired. Garnish with additional rosemary and nuts and serve immediately.