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

Ingredients

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

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