Orzo with California Figs, Gorgonzola, & Prosciutto

andrew@bytejockeyz.comFiber Rich, Recipes, Side Dishes

Valley Fig Growers

Orzo with California Figs, Gorgonzola, & Prosciutto

Cold pasta salads like our fig orzo pasta recipe are a classic. Tossed with gorgonzola and California dried figs, slices of prosciutto thread orzo pasta.
Valley Fig Growers
Nutrition
Servings 10 servings

Ingredients

  • 1 pound orzo rice shaped pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1 cup coarsely chopped spinach leaves packed
  • 1 cup coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 2 ounces thinly sliced prosciutto chopped
  • 1 cup chicken broth
  • 1 cup crumbled Gorgonzola or other blue cheese

Instructions

  • Cook orzo according to package. Set aside. In large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook, about 1 minute. Stir in spinach and cook until wilted, about 1 minute. Stir in figs and prosciutto and cook 1 minute longer. Add pasta, stirring to combine. Pour in chicken broth and cook until most of the liquid has absorbed, 2-3 minutes. Remove from heat; stir in cheese. Makes about 7 cups (8-10 servings).

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