SPAGHETTI WITH GRILLED FRESH FIGS, CREME FRAICHE & ROCKET

A super easy to make, summery pasta dish that not only looks stunning plated up but is packed with flavours and is ready in less than half an hour - what is not to love!

SERVES 2

INGREDIENTS

• 1 shallot
• 1 garlic clove
• 150g fresh basil
• 75g fresh spinach
• 100g rocket
• 400g spaghetti
• 300g creme fraiche
• 60g parmesan
• 8fresh figs
• Salt 
• Pepper
• Olive oil

METHOD

• Finely chop the shallot and garlic.
• Quarter the figs.
• Cut the spinach into thin strips and roughly chop the basil.
• Remove the stems from the rocket leafs and set the prepped veg and figs aside.
• Cook the spaghetti in boiling water until al dente.
• Drain the spaghetti then return them to the saucepan and cover.
• In the meantime heat up a tablespoon of olive oil in frying pan.
• Add the figs and fry on a medium heat for around a minute, turning them a few times.
• Remove the figs from the pan and set aside.
• Add another tablespoon of olive oil to the pan and add the shallots and garlic.
• Sauté them for two mins until they start to become translucent then add spinach.
• When the spinach begins to wilt, add the creme fraiche, give it all a good mix and season with salt and pepper.
• Add your pasta then mix through the rocket and some of the basil.
• Plate up the pasta and top with the fig quarters, more basil and parmesan and ENJOY!