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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.
Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 12 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g pasta
  • 1 shallot
  • 6 small figs
  • 50 g 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

Method
 

  1. Cook the pasta according to the instructions on the package, then drain and keep warm under cover.
  2. Chop the onion and fry together with the pancetta for about 3-5 minutes until crispy.
  3. Meanwhile, chop the figs into bite-sized pieces, then add to the onion and bacon. Stir for about half a minute.
  4. Pour in the stock and add the lemon juice.
  5. Chop the herbs.
  6. Add the drained pasta and herbs to the fig mixture, then gently toss.
  7. Turn off the heat.
  8. Season with salt and pepper, sprinkle with the lemon zest.
  9. Before serving, crumble the cheese on top.