© J Sainsbury plc 2020
Tagliolini with figs and serrano ham
A delicious pasta starter flavoured with rosemary and lemon
-
Ready in 15 minutes
-
Cooking time 10 minutes
-
Prep time 5 minutes
-
Serves 4
Ingredients
- 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
Method
-
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
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
Season with freshly ground black pepper and serve garnished with the remaining fig mixture and a dollop of mascarpone.
