• 140 g fresh figs, cut into wedges
  • 70 g Spanish Serrano ham slices, torn into bite-size pieces
  • 10 g fresh rosemary leaves, picked and roughly chopped
  • 2 lemons, zest and juice
  • 3 tbsp olive oil
  • 300 g fresh egg tagliolini pasta
  • 2 tbsp mascarpone


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, gently combine the figs, ham, rosemary, lemon zest and 1 tablespoon of the olive oil. Tip into a baking tray and roast in the oven for 10 minutes.

  2. 2

    Meanwhile, bring a large pan of water to the boil. Add the pasta and cook for 3-4 minutes until al dente. Drain and return to the pan. Stir through the lemon juice and remaining olive oil, then fold through most of the fig mixture.

  3. 3

    Season with freshly ground black pepper and serve garnished with the remaining fig mixture and a dollop of mascarpone.

Nutritional Details

Each serving provides
  • Energy 913kj 218kcal 11%
  • Fat 11.8g 17%
  • Saturates 3.6g 18%
  • Sugars 4.3g 5%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 925kj/221kcal

Each serving provides

21.8g carbohydrate 2.7g fibre 4.8g protein

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