Figs and gorgonzola just taste like the holidays to me. I love this pasta dish recipe from Valley Fig Growers and it is easy to make. Once, I used bow tie pasta instead of orzo and it was just as good. This sits well on a buffet and is a nice dish to bring to a potluck, because it is so different and delicious. Careful not to overcook the prosciutto. The hot red pepper flakes really make it. I put in much more spinach than the recipe calls for, I think you can easily double it, but adjust for your taste.
Orzo With Figs, Gorgonzola, & Prosciutto
1 pound orzo (rice shaped pasta)
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon crushed hot red pepper flakes
1 cup (packed) coarsely chopped spinach leaves
1 cup (4 oz.) coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs
2 ounces (1/2 cup) thinly sliced prosciutto, chopped
1 cup chicken broth
1 cup (4 oz.) crumbled Gorgonzola or other blue cheese
Cook orzo according to package. Set aside. In large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook, about 1 minute. Stir in spinach and cook until wilted, about 1 minute. Stir in figs and prosciutto and cook 1 minute longer. Add pasta, stirring to combine. Pour in chicken broth and cook until most of the liquid has absorbed, 2-3 minutes. Remove from heat; stir in cheese. Makes about 7 cups (8-10 servings).