Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese, and Dried Figs

Ingredients

  • ¾ cup crumbled blue cheese (such as Maytag)
  • 8 ounces perciatelli or linguine
  • 4 ounces prosciutto
  • ¼ cup fresh Italian parsley
  • 4 cups radicchio
  • ¾ cup dried black Mission figs
  • 3 tablespoons olive oil

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. 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 pas...

View full recipe at Epicurious

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