Pasta, figs, nuts and raw ham | Espelette Pepper Carving Seasoning

Recipe imagined by Arthur Huet, assistant of Savant Food in partnership with Alpina

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 



  1. Cook the pasta as indicated on the package Remove the shell of the walnuts 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. Stir the walnuts, fig pieces, oregano, lemon juice and zest into your pasta mixture 
  5. Accompany your dish by cutting a few shavings of the Espelette Pepper Cutting Seasoning.