Farfalle with Figs


3 tbsp. olive oil

1 red onion, chopped

2 garlic cloves, chopped

1 tsp. fresh rosemary

1/4 cup dry white wine

1/2 cup chicken broth

5 ripe, fresh figs

2 tbsp. fresh parsley

2 tsp. fresh lemon juice

2 tbsp. grated Parmesan

½ lb. (230 g) cooked farfalle pasta

Salt and pepper to taste



Add onion to skillet and cook over medium heat for five minutes. Add garlic and rosemary and cook for 1–2 minutes. Pour in wine and boil until liquid is reduced. Remove from heat and stir in broth, figs, parsley, and lemon juice. Mix it well with pasta and Parmesan before serving.

About Alina


This article was written on 11 Nov 2014.

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