Farfalle with Figs, Lemon & Dill

In this pasta, the bright lemon and fresh dill are balanced by the earthy richness of the dried figs. I like to serve this dish at a big meal like Easter dinner because I can prepare it in advance and serve it at room temperature, giving me time to focus on the rest of the cooking. You can substitute Israeli couscous for the pasta for a different consistency.


  • Kosher salt
  • 1 pound (455 grams) farfalle
  • ¼ cup (60 milliliters) extra-virgin olive oil
  • 6 dried Black Mission figs, stems removed, halved, and thinly sliced crosswise
  • 2 teaspoons grated lemon zest (from 1 to 2 lemons)
  • 2 teaspoons freshly squeezed lemon juice (from ½ small lemon)
  • Freshly ground black pepper
  • ¼ cup (15 grams) roughly chopped fresh dill


  1. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, about 12 minutes. Drain and place in a large serving bowl. Add the oil and toss to coat.
  2. Add the figs, zest and juice, ½ teaspoon salt, and a generous amount of pepper. Toss until well combined. Let cool slightly, add the dill, and toss again.
  3. Serve at room temperature.