-1/2 cup white wine
-8 dried Calimyrna figs, stemmed and cut into small wedges
-8 ounces dry linguine
-1/4 cup (4 tablespoons) Kerrygold Pure Irish Butter
-3 cloves garlic, minced
-2 tablespoons extra virgin olive oil
-1 teaspoon balsamic vinegar
-3 cups coarsely chopped arugula
-1 cup (about 4 ounces) shredded Kerrygold Ivernia Cheese, plus extra for topping
-Salt and freshly ground pepper to taste
-8 slices pancetta, cooked crisp and crumbled
In a small saucepan, simmer wine and figs for 15 minutes over medium heat until liquid has been absorbed. Meanwhile, cook pasta in boiling salted water according to package directions; drain well. In a very large skillet, melt butter over medium heat. When butter just begins to turn golden brown, remove from heat and stir in garlic, then add olive oil and vinegar. Add hot pasta to skillet and toss to coat. Add figs, arugula and cheese; toss until arugula is slightly wilted. Season to taste with salt and pepper; top with pancetta. Serve with additional cheese, if desired.
Makes 6 servings.