• 15 minutes
  • 10-12 minutes
  • Makes 4

Creamy Bacon & Fig Pasta

  • 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

Ready… Steady… Bake…

  • 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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