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

1. Cook the pasta as indicated on the package. Remove the walnut shells then crush them. 
2. Cut the dried figs into small pieces.
3. Drain the pasta and add the cream and parmesan, stirring over low heat. 
4. Incorporate the walnuts, fig pieces, oregano, lemon juice, and zest into your pasta mixture. 
5. Accompany your dish by shaving some flakes of the Espelette Pepper Seasoning.