Organic meyer lemon, grated zest and juice
Grated aged parmesan
4 dried Calimyrna figs cut into thin slices
Fresh purple basil or flat leaf parsley
Cook the pasta in boiling salted water until just al dente. Set aside approx. 200 ml of cooking water, drain the spaghetti.
While stirring, heat the reserved cooking water, ricotta, lemon zest, lemon juice and cheese in the same pan, season. Add the figs and pasta, mix and plate up.
Top with fresh basil or flat leaf parsley
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