Fresh Fig Fugue; a Delicious Pasta Salad

unique pasta salad with fresh figs and aged fig vinegar

Spending a week on the California coast is pure heaven for us! The weather is perfect and the sea life is always exciting. Of course, we always think about food and eating. Every Friday, in Cambria, there is a Farmer's Market. They have a wonderful variety of fruits and veggies, breads, desserts, cheeses and prepared spreads. They even have Linn's products, they're famous for the olallieberry stuff and cooking up some delicious barbeque. We bought all kinds of fruit for our breakfast and some barbeque for dinner but we couldn't resist the figs.

They were ripe and delicious looking and very large! Now, we're home again and thinking about the figs and because it is so hot here, we choose to make a pasta salad. This salad has a plethora of flavors and textures! The figs added a sweetness, the nuts the crunch, the cheese and the sundried tomatoes gave it a tartness, and the garbanzo beans added a mild earthy taste and some interesting texture. To complete the experience, we used an Italian pasta called Torcetti. We bought some flavored balsamic vinegars at Linn's and we used their Aged Black Fig Vinegar to make the dressing. Wow a fugue; contrapuntal fig flavors playing with our minds in endless combinations! Awesome flavors! Here's how we put it all together!

Servings: 4
Prep Time: 30 minutes
Cooking Time: 20 minutes

INGREDIENTS:
8 ounces Torcetti pasta (or pasta of your choice)
10 ounces garbanzo beans, drained, dried and browned
4 ounces baby peas
2 ounces sundried tomatoes
3 ounces feta, crumbled
2 ounces toasted slivered almonds
12 mint stalks, 5-6" tall, chopped large
3 large figs, cut in 1/4" slices
3 tablespoons black fig vinegar (you could substitute any fig based vinegar)
2 tablespoons olive oil
1 tablespoon agave nectar

PREPARATION:
1. Remove the garbanzo beans from the can, drain and dry completely. Put in a 10" pan and saute for about 20 minutes until they turn slightly brown.
2. While the beans are browning, boil the pasta water and cook pasta for 10 minutes or according to directions.
3. Meanwhile, cut the figs, crumble the feta, chop the mint and measure out the peas and almonds. Set aside.

Lynn's aged black fig vinegar and some fresh figs from Cambria

4. Combine the black fig vinegar, olive oil and agave nectar in a small bowl. Set aside.
5. When pasta and garbanzos are done, combine in a serving bowl and place in the fridge to cool down a bit.
6. When cool enough add the remaining ingredients and toss to combine completely. Place back in the fridge and let the flavors meld together. Serve cold.

SERVING:
This dish can be served as a main course or side dish. It should be served at room temperature to enhance the delicious flavors. Garnish it with some extra mint and sprinkle with feta cheese. Be prepared for the rich and complex flavors and textures you will encounter.

Bon Appetit
Tom and Anita

Fresh Fig Fugue; a Delicious Pasta Salad