Pasta, fig, walnut and prosciutto recipe with Espelette pepper

For 4 people:

• 200g Alpina Savoie farfalle
• 150g crème fraîche
• 100g Parmesan
• 4 dried figs
• 10 walnuts
• 1/2 lemon
• Oregano
• 1 Espelette pepper seasoning pencil

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. Finish your dish by shaving a few curls of the Espelette Pepper seasoning pencil.