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- 90g (4-5 figs) Whitworths Soft Smyrna Figs - chopped into small pieces
- 50g Whitworths Pumpkin Seeds
- 400g Tagliatelle
- 1 tbsp. Salted Butter
- 3 Slices Smoked Back Bacon - cut into lardons
- 4 Garlic Cloves - crushed
- 200g The Collective’s unsweetened live yoghurt Straight Up
- Juice of 1 lemon
- Flat leaf parsley - roughly chopped to garnish
- Boil the pasta according to the pack instructions
- Meanwhile melt the butter in a large, heavy bottomed frying pan or a large saucepan
- Once the butter is sizzling, add the bacon and gently fry until it begins to turn crisp
- Add the pumpkin seeds and figs and continue cooking until the figs turn soft and the pumpkin seeds start to pop
- Stir in the garlic, allowing it to cook slightly
- Squeeze the lemon juice into the pan and allow to boil before removing from the heat
- Once the pasta is cooked, drain and transfer the pasta to the pan with the fig and bacon mixture
- Stir in the yogurt, season with salt and pepper and transfer to a serving dish
- Scatter over the chopped parsley and serve.
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