Add milk and rosemary to small saucepan, cover. Bring to a summer and turn off. Let infuse for 25 minutes. Remove rosemary.

Bring large pot of water to a boil. Cook pasta for 10 minutes. Drain.

In a large saucepan, melt butter. Sprinkle in flour, whisking constantly for 2 minutes. Pour in milk, whisking until it comes to a boil. Simmer for 3 minutes. Crumble in goat cheese. Stir until smooth. Add salt to taste, figs, walnuts, and cooked pasta. Serve.

Serves 8, 522 calories