Ingredients
8
ounces perciatelli or linguine
4
cups (packed) thinly sliced radicchio (about 6 ounces)
4
ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
3/4
cup sliced stemmed dried black Mission figs (about 4 ounces)
3/4
cup crumbled blue cheese (such as Maytag; about 4 ounces), divided
1/4
cup chopped fresh Italian parsley, divided
Directions
1.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
2.
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 pasta. Add half of blue cheese and half of parsley. Season pasta lightly with salt and generously with pepper; toss gently. Divide pasta between 2 plates. Sprinkle with remaining blue cheese and parsley and serve.
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