Fettuccine with Fresh Figs, Chard, & Gorgonzola

The last of the figs (according to the farmers market vendor that had them today) surely deserves an auspicious send-off, and this recipe is a killer!

Garlicy chard, sweet fresh figs, creamy Gorgonzola, ribbons of fettuccine, studded with walnuts and lightly flavored with balsamic vinegar. This is one of those dishes that makes even the most modest of cooks pronounce themselves channeling some culinary genius.

The true delight is how wonderfully easy this recipe is...

Fettuccine with Fresh Figs, Chard, & Gorgonzola:

8 oz fettuccine
6 fresh figs, quartered
8-10 leaves of chard, stems removed, leaves torn
2 tbsp olive oil
2 cloves garlic, minced
2-3 oz Gorgonzola, crumbled
1/2 tbsp balsamic vinegar
1/4 cup walnut pieces

Cook fettuccine according to directions.

Heat 1 tbsp olive oil in a pan and gently fry the minced garlic (without letting it brown). Add the torn chard leaves and cook over medium heat until just starting to wilt.

Add the cooked pasta, 1 tbsp olive oil, Gorgonzola and balsamic vinegar into the garlicy chard. Stir well and toss in walnut pieces. Serve with an intensely fruity Cabernet.