Keeping things meatless or maybe you’re just looking for a new way to prepare linguine noodles? What’s great about this dish is how it relies on ingredients you probably have at home already. This dish is 20 minute quick and full of flavor. You can also use other kinds of noodles (don’t miss our hack for how to cook vermicelli below).
Raid the Refrigerator
If you keep blue cheese or gorgonzola in the fridge for salads, they add a bright bold flavor to the linguine noodles especially because they balance the sweetness of our California Dried Figs. If you’re not vegetarian, you could also crumble in some bacon and that would be tasty too as a garnish!
Well-Stocked Pantry
Most of us have some kind of pasta in the pantry and our Orchard Choice and Sun-Maid California Dried Figs seal in their natural sweetness for a long shelf life making them a pantry essential. We like our Golden Dried Figs in this linguine dish, but our Mission Dried Figs would also work. This pasta dish is infinitely malleable! The addition of walnuts adds a meaty nutty flavor and protein and if you don’t have walnuts, you could swap in toasted pecans or almonds.
Oodles of Noodles
Linguine noodles, fettucine, or spaghetti noodles are all great picks for this pasta dish. But, really, any long pasta noodle will do. Angel hair is the quickest to cook. How to cook vermicelli is as simple as salting a stockpot full of water so it’s salty like the sea. Once boiling, it just takes a few minutes for the vermicelli to cook.
We can’t get enough of dried figs with pasta and have a variety of recipes that change things up like our one-pot sausage kale fig pasta, creamy four cheese pasta, and our spaghetti with bacon, peas, and figs.
Gorgonzola Walnut Fig Linguine Noodles
Ingredients
- 1 cup Orchard Choice or Sun-Maid California Dried Figs
- 2 tablespoons unsalted butter
- 1 large onion sliced
- 8 ounces linguine or vermicelli
- 2 tablespoons olive oil
- 1/2 cup chopped walnuts
- 1/2 teaspoon salt
- 1 1/2 cups crumbled gorgonzola cheese
Instructions
- 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.
