My best friend, who lives in California, recently sent me a care package...in it was one of California's best fruits of the fall-fresh figs. She suggested pairing them with goat cheese, which they go wonderfully with. I also tossed them with a penne and herb mixture, and finished it off with salty prosciutto. The sweet flavors of the figs are an excellent accomaniment to the saltiness of the prosciutto, and the nuttiness of the cannellini beans, all while finished off with the creaminess of the goat cheese.
Cannellini Bean Penne with Goat Cheese, Herbs, Prosciutto, and Figs
1 pound penne
1 cup prosciutto, chopped
1 cup cannellini beans, cooked
6 fresh figs, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
salt
1 teaspoon red pepper flakes
1 cup parsley, chopped
5 cloves garlic, chopped
1/2 cup cup arugula, chopped
4 oz. goat cheese, crumbled
Cook penne until al dente according to package directions. Save about 1 cup of the pasta water.
Next, saute garlic, red pepper flakes, and half of the parsley in oil. Next, add the pasta water after about 2 minutes (medium heat). Allow it to saute until slightly thickened. Then, add the pasta, and stir. Turn off the heat, and add the remaining parsley, figs, arugula, beans, prosciutto, and goat cheese. Stir until the goat cheese melts into a creamy consistency. Lastly, add salt if necessary. To serve, drizzle individual portions with extra-virgin olive oil.
Serves approximately 6.
