Recipe information
Yield
Makes 2 servings
Ingredients
8 ounces perciatelli or linguine
3 tablespoons olive oil
4 cups (packed) thinly sliced radicchio (about 6 ounces)
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
3/4 cup sliced stemmed dried black Mission figs (about 4 ounces)
3/4 cup crumbled blue cheese (such as Maytag; about 4 ounces), divided
1/4 cup chopped fresh Italian parsley, divided
Preparation
Step 1
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Step 2
Heat oil in large nonstick skillet over medium-high heat. Add radicchio, prosciutto, and figs; sauté until radicchio is just wilted, about 2 minutes. Add mixture to pasta. Add half of blue cheese and half of parsley. Season pasta lightly with salt and generously with pepper; toss gently. Divide pasta between 2 plates. Sprinkle with remaining blue cheese and parsley and serve.
