Pasta with Figs, Goat Cheese & PIne Nuts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Pasta with figs, goat cheese and pine nuts is the perfect starter or light entree to enjoy in front of the fire on Valentine’s Day or any day of the year. This dish has the freshness of summer yet is robust enough to satisfy during these cooler months too.
Course: Salad
Cuisine: American
Servings: 4
Calories: 640 kcal
Author: Robyn Gleason - Simply Fresh Dinners
  • 8 ounces Chickapea Pasta Penne
  • 1/2 cup pine nuts, lightly toasted
  • 10-12 figs, small or quartered
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons fresh lemon zest
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 3 cups mixed greens - arugula, baby spinach and basil
  • 1/2 cup goat cheese, crumbled
  • 8 slices pancetta (optional)
  1. Cook Chickapea Pasta according to package instructions. Drain and rinse.
  2. Toast pinenuts. Heat a pan over medium heat for a couple minutes and add the pinenuts.don’t need anything else, no oil, no salt, no pepper

    Allow the pinenuts to toast for 30 – 45 seconds, and then toss them in the pan

    Let them go another 30 seconds or so, and then toss again

    Repeat this process until you start seeing them just brown, then remove them let them cool

    Be careful, not to burn them. They can go from nicely browned to burnt, very quickly, so I suggest you stick around, rather than walking away for a couple minutes

  3. If adding pancetta: pan-fry pancetta, place thin slices or cubes of pancetta in a frying pan without oil. Cook on medium heat for about 5 minutes per side until browned and crispy. Drain the pancetta on paper towels to remove excess grease.
  4. In a large bowl, combine olive oil, lemon juice, zest, garlic, and salt and pepper.
  5. Add pasta to bowl, mixing well to coat the pasta. Add greens and toss.
  6. Divide pasta and greens mixture on individual plates, topping with goat cheese, pine nuts and pancetta (if desired). Serve immediately.