Fig And Walnut Pasta With Gorgonzola

• 8 oz vermicelli or linguine 250 g
• 2 tbsp olive oil 30 mL
• 2 tbsp butter 30 mL
• 1 large yellow or red onion, sliced 1
• 1 cup Figs 250 mL
• 1/2 cup chopped walnuts 125 mL
• Salt, to taste
• 1 1/2 cups crumbled Gorgonzola or chevre cheese (6 oz/175 g) 375 mL
• 1/4 cup chopped fresh parsley (optional) 50 mL

1. Prepare pasta according to package directions. Drain; toss with olive oil; set aside.
2. Melt butter in large skillet while pasta cooks. Add onion and saute over medium-high heat 5 to 6 minutes, stirring
3. frequently, until golden brown.
4. Remove fig stems, coarsely chop figs and stir into onions with walnuts. Season with salt and heat through. Pour fig mixture over pasta then sprinkle with cheese and parsley, if using; toss gently. Serve immediately.

vermicelli, olive oil, butter, red onion, ml, walnuts, salt, chevre cheese, fresh parsley

Taken from www.epicurious.com/recipes/member/views/fig-and-walnut-pasta-with-gorgonzola-50046210 (may not work)