23 April 2019
Pasta, figs, nuts and raw ham | Espelette Pepper Carving Seasoning
For 4 people :
- 200 g of Alpina Savoy farfalle
- 150g fresh cream
- 100 gr of parmesan
- 4 dried figs
- 10 walnuts
- 1/2 lemon
- oregano
- Cook the pasta as indicated on the package Remove the shell of the walnuts then crush them
- Cut the dried figs into small pieces
- Drain the pasta and add the cream and parmesan, stirring over low heat
- Stir the walnuts, fig pieces, oregano, lemon juice and zest into your pasta mixture
- Accompany your dish by cutting a few shavings of the Espelette Pepper Cutting Seasoning.