Recipe

		Fusilli with Figs, Prosciutto and Goat Cheese
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 lb Fusilli Pasta

Four 1/4-inch-thick slices prosciutto

1 1/2 cups (about 7 ounces) dried Mission figs, stemmed and quartered

3/4 cup low-sodium chicken broth

3/4 cup fresh orange juice

1 1/2 tablespoon fresh thyme leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup (6 ounces) goat cheese, at room temperature, crumbled

3/4 cup (6 ounces) mascarpone cheese, at room temperature

Zest of 1 large lemon

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces. Bring a large pot of salted water to a boil over high heat. Add pasta. Cook until tender but still firm to the bite, stirring occasionally. Place the pasta in a large serving bowl. For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy. Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve.