Pasta with figs and pancetta
24 Sep 2015
Prep Time
2 minutes
Cook Time
10 minutes
Total Time
12 minutes
Background
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
- 400g pasta
- 1 shallot
- 6 small figs
- 50g diced pancetta
- 1 cup chicken stock
- Grated zest and juice of 1 lemon
- 1 small handful of mint leaves
- 1 handful basil leaves
- 3 Tbsp soft goat cheese
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Seasonal - Supper
- Cuisines: - Italian
- Ingredients: - Exotic Fruits - Pork
- Health and Diet: - Dairy Free
- Skill Levels: - Easy
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