Saturday 6 May 2023


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!



  • 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
  • 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!

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