Weeknight Meal Recipe: Fig & Walnut Spaghetti

Fig & Walnut Spaghetti

I first stumbled across this recipe at The Green Kitchen and instantly fell in love with it, I've tweaked it a little, but by and large it's true to the original.


It's a perfect Spring/Summer offering, best enjoyed outdoors with friends and family over a glass of wine.

Serves: 4

    •    8oz. whole wheat spaghetti
    •    1 tbsp olive oil
    •    4 garlic cloves (chopped)
    •    1 cup of white wine
    •    1 small lemon (juiced and zest set aside)
    •    1 bunch of spinach
    •    8oz. chevin (crumbed)
    •    8oz. walnuts (dry roasted with a pinch of salt)
    •    salt
    •    8 ripe figs (quartered)

Step 1: Place a pot on medium-high heat, fill it with boiling water, add a pinch of salt and a 1tsp of olive oil, add the spaghetti and cook until al dente, 8-10 minutes. Drain and put to one side.

Step 2: Place the pot back on the stove, add the remaining oil and fry the garlic for around 30 seconds, then add the 2/3rds of the wine and lemon juice. Stir in the spinach and 3/4's of the chevin, let it simmer for 2 minutes before adding in the spaghetti and walnuts.

Step 3: Plate up the dish, add the figs and reserved chevin and garnish with the lemon zest.


Tagged: , , , , , ,