figgy Friday

Perusing the fresh pasta section at the stops, I spied one I had not seen before. Usually it’s spinach and ricotta, or bacon and tomato… I could go on. But this time was different – fig and goats cheese. I’m not one for fresh pasta, but I felt I must try it.

Tonight’s the night. I picked up a sauce to go with it – but I’m not sure about it now. It was tomato and goats cheese and at least the cheeses match. But tomatoes and figs? I can’t decide. There were creamy sauces on offer – but I didn’t want to overdo the cream, and therefore fat, content. After all, half of a package of the pasta is about 475 calories all on its own.

I think instead what I will do is let the pasta filling speak for itself. Once cooked, I’ll mix with wilted spinach, a healthy dose of black pepper and a few sprays of olive oil. What do you think?

fabulous figs

From the outside, they don't look likemuch. Figs really are a fruit where the beauty lies within. Cut one open to find a sensuously rich mauve colour full of deep intense flavour.

There are plenty of ways to cook figs, though I confess I have not done so myself. From what I have read, figs work well in salads and as an accompaniment to darker meats. As a dessert, figs are used in tarts and taste extremely nicely roasted.

For now, I have kept it simple: ripe, fleshy figs, cut in half and served with creme fraiche and honey. The light, sweet flvours mellow the intensity of this decadent fruit.