Fresh Fig Pasta with Goat Cheese

Instructions:

1. Bring a large pot of water to a rolling boil. Add the salt and the pasta, cooking until al dente (usually 1–2 minutes less than the package suggests). Before draining, reserve 1 cup (240ml) of the starchy pasta water.
2. Heat the butter in a wide skillet over medium heat until it foams. Add the quartered figs, cut-side down. Sauté for 3–4 minutes without stirring until the edges are mahogany-colored and fragrant.
3. Toss in the minced garlic and sage, stirring for 60 seconds until the garlic is translucent and smells nutty.
4. Lower the heat to medium-low. Pour in the lemon juice and 1/2 cup (120ml) of the reserved pasta water. Stir gently to deglaze the pan, scraping up the brown bits. Allow the liquid to simmer for 2 minutes until it reduces into a glossy glaze.
5. Add the cooked pasta directly into the skillet. Using tongs, toss gently to coat the noodles in the fig glaze.
6. Add the crumbled goat cheese and continue to toss over low heat until the cheese partially melts into a creamy sauce. Add additional pasta water if the mixture looks dry.
7. Plate the pasta and finish with toasted hazelnuts, a drizzle of extra virgin olive oil, and fresh parsley.