• 7 Ratings



  • Add milk and rosemary to a small lidded saucepan over low heat. Cover for 20 to 25 minutes, allowing herb to infuse. Remove rosemary sprig.

  • Meanwhile, bring a large pot of lightly salted water to boiling. Add gemelli. Cook 10 minutes, or as per package directions; drain and set aside.

  • In a large saucepan, melt butter over medium heat. Sprinkle in flour, whisking constantly for 2 minutes. Pour in infused milk, whisking until it comes to a boil. Simmer until thickened, about 3 minutes. Crumble in goat cheese, piece by piece, stirring until smooth. Add salt, figs, walnuts and cooked gemelli. Serve immediately.

Nutrition Facts

499 calories; 20 g total fat; 27 mg cholesterol; 287 mg sodium. 66 g carbohydrates; 19 g protein;


7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0