
Pasta recipe, figs, walnuts and cured ham & Espelette pepper
For 4 people:
- 200 g of Alpina Savoie farfalle
- 150 g of fresh cream
- 100 g of parmesan
- 4 dried figs
- 10 walnuts
- 1/2 yellow lemon
- Oregano
- 1 stick of Espelette Pepper seasoning
- Cook the pasta as indicated on the package. Remove the walnut shells then crush them.
- Cut the dried figs into small pieces.
- Drain the pasta and add the cream and parmesan, stirring over low heat.
- Incorporate the walnuts, fig pieces, oregano, lemon juice, and zest into your pasta mixture.
- Accompany your dish by shaving some flakes of the Espelette Pepper Seasoning.