Creamy Meyer Lemon & Fig Balsamic Pasta

Servings: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

This luxurious pasta dish combines tangy Meyer Lemon Olive Oil with sweet Fig Dark Balsamic Vinegar for a perfectly balanced, restaurant-quality meal. The creamy goat cheese melts into a silky sauce, while dried figs add bursts of sweetness throughout.

Ingredients

• 2 tbsp butter
• 2 tbsp Meyer Lemon Olive Oil
• 2 shallots, sliced
• 6 oz dried mission figs, stems removed and quartered
• 1 lb short cut pasta
• 1 cup white wine
• 4-5 oz soft goat cheese
• 2 tbsp Fig Dark Balsamic Vinegar
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions.
2. While pasta cooks, heat butter and Meyer Lemon Olive Oil in a large skillet over medium heat.
3. Add sliced shallots with salt and pepper. Cook for 4 minutes until softened.
4. Add quartered figs and cook for an additional minute.
5. Pour in white wine and cook for about 3 minutes until most of the wine has reduced.
6. Drain pasta, reserving 1 cup of pasta water.
7. Add drained pasta to the skillet. Toss with the wine, shallots, and figs. Cook for 1 more minute.
8. Turn off heat and crumble in goat cheese. Stir until cheese melts into a creamy sauce. Add reserved pasta water if needed to thin.
9. Drizzle Fig Dark Balsamic Vinegar over the pasta. Toss and taste for salt and pepper.

To Serve

Serve immediately while hot. This elegant pasta pairs beautifully with a crisp white wine and fresh salad!