Pasta ribbons with sticky red wine figs, dolcelate and pecans

Name: Pasta ribbons with sticky red wine figs, dolcelate and pecans
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tsp red wine vinegar; 125 ml/4 fl oz/½ cup red wine; 8 ripe figs, quartered; 100 g/3½ oz pecan nuts; 400 g/14 oz fresh lasagne sheets; 1 tbsp runny honey; small handful fresh oregano leaves; 150 g/5½ oz Dolcelatte cheese; flaked sea salt and freshly ground black pepper; 75 g/2½ oz baby spinach leaves; 2 tbsp extra virgin olive oil

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

I’m a massive fan of pasta and could quite easily write a whole book on pasta recipes, but I’ve limited myself to just a few for this book, and this one was lucky enough to make the cut. I’ve taken one of my favourite ingredient combinations – figs, blue cheese and nuts – to create an utterly delectable dish.

Ingredients

8 ripe figs, quartered
125 ml/4 fl oz/½ cup <

Vegetarian
Pasta

Method

Heat the oven to 220°C/425ºF/gas 7.

Put the figs in a medium-sized roasting tray. Mix together the wine, vinegar and honey, and pour over the figs. Scatter over the oregano and season with salt and pepper.