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