COOK pasta according to package directions. Drain, reserving 1 cup pasta cooking water.
BLEND figs, spinach, basil and garlic in food processor; pulse until fine. Pour in oil, cream, 2/3 cup pasta cooking water and lemon juice. Pulse several times, adding more water if needed to thin sauce. Blend in cheeses, 1/3 cup whole walnuts and salt; process until smooth. Heat sauce in pasta pan over medium heat, stirring constantly until heated through.
DIVIDE pasta into 6 servings. Pour sauce over pasta and garnish with a sprinkle of blue cheese, chopped walnuts and sprig of basil.
Serving Size (1/6 of recipe), Calories 640 (Calories from Fat 380), Total Fat 42g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 50mg, Sodium 520mg, Total Carbohydrate 55g (Dietary Fiber 4g, Sugars 8g), Protein 15g; Percent Daily Value*: Vitamin A 20%, Vitamin C 6%, Calcium 15%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.