for 4 person

Spaghetti

500 g	spaghetti (e.g. original spelt)
	salted water, boiling

Sauce

250 g	ricotta
1	organic lemon, grated zest and the juice
40 g	grated Parmesan
¼ tsp	salt
a little	pepper
4	dried figs, cut into thin slices

How it's done

Spaghetti

Cook the pasta in boiling salted water until just al dente. Set aside approx. 200 ml of cooking water, drain the spaghetti.

Sauce

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.

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