Pasta with figs and pancetta
This pasta with figs and pancetta is a very simple and quick dish, yet it’s really tasty and rather filling. Perfect for a quick lunch or light supper. I normally use gluten-free brown-rice pasta, but any types of pasta is fine. You can use lardons (or diced bacon) instead of pancetta.
Ingredients
Method
- Cook the pasta according to the instructions on the package, then drain and keep warm under cover.
- Chop the onion and fry together with the pancetta for about 3-5 minutes until crispy.
- Meanwhile, chop the figs into bite-sized pieces, then add to the onion and bacon. Stir for about half a minute.
- Pour in the stock and add the lemon juice.
- Chop the herbs.
- Add the drained pasta and herbs to the fig mixture, then gently toss.
- Turn off the heat.
- Season with salt and pepper, sprinkle with the lemon zest.
- Before serving, crumble the cheese on top.