One of the few things that I enjoy about summer is the fact that the fig trees are ripening! My mom actually has a pretty nice-sized fig tree on the side of her house that I usually steal from, but when I drove over there today, the tree was empty. The neighbors beat me to it! Dang them. No worries, though! A vacant condo across the way from our place has the biggest fig tree EVER right out front. I walked over there today and stuffed my shirt. I’m sure all of the neighbors think I’m insane. To the old tenant that planted it so many years back, THANK YOU. To the future tenants, don’t be alarmed if you see a strange young woman climbing in your tree and stealing some of your fruit. Sharing is caring, right? I’m more than willing to bring you over some of the dishes I make with them. Please don’t call the cops!
It’s pretty obvious that I’m a carb-o-holic. I’ve got a weakness for potatoes, breads, pastas, you name it- i’m addicted! I tend to make pasta pretty often because it’s SO quick and simple. I prefer not to spend hours in the kitchen unless I’m really feeling it that day. Today wasn’t one of those days.
Linguine noodles (I used one small box)
1 tbsp olive oil
4 cloves of garlic
2/3 cup of white cooking wine
1 lemon, juiced
1 handful of spinach
4 oz of feta
1 cup of crushed walnuts, roasted
6 ripe figs, quartered
2 generous pinches of oregano
2 generous pinches of seasoning salt
Cook walnuts with sea salt on pan on medium heat until roasted to preference. Boil noodles and set aside when finished. Add olive oil to a large frying pan (still on medium heat). Add garlic and let sweat for about 40 seconds before adding wine and lemon juice. Stir around, adding in cheese and spinach. (I saved some of the cheese to top off the pasta.) Let simmer for 2 minutes before adding in the noodles and walnuts. Stir until noodles are covered. Mix in seasoning salt. Add figs and gently mix into the pasta. Top with remaining cheese and oregano. Enjoy!