Valley Fig Growers

California Fig and Walnut Pasta with Gorgonzola

This vegetarian fig and walnut pasta dish with Gorgonzola cheese has an incredibly rich flavor. Time to prepare: 20 minutes.

Makes 8 servings


1 cup (5 oz.) Blue Ribbon Orchard Choice or Sun-Maid California Figs  

2 tablespoons butter  

1 large onion, sliced  

8 ounces vermicelli or linguine  

2 tablespoons olive oil  

1/2 cup chopped Diamond Walnuts  

1/2 teaspoon salt  

1 1/2 cups (6 oz.) crumbled Gorgonzola cheese  



  1. Remove fig stems and coarsely chop; set aside.  Heat butter in large skillet.  Add onion and sauté over medium-high heat 10-12 minutes, stirring frequently, until golden brown.  Meanwhile prepare pasta according to package directions.  Drain; toss with olive oil and set aside.  Stir figs, walnuts and salt into onions; cook 2 minutes or until heated through.  Pour mixture over pasta.  Sprinkle with Gorgonzola and toss gently.  Serve immediately.

Photography George Selland.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 451
  • % Calories from Fat 46%
  • Fat 23
  • Cholesterol 35
  • Protein 14
  • Carbohydrates 48
  • Fiber 6
  • Iron 2
  • Sodium 609
  • Calcium 211
  • Potassium 277