Tagliatelle with Figs and Goats Curd

Angela Hartnett recipe, her stuff is reliably brilliant:

Serves four as a starter.

• 350g dried egg tagliatelle
• 100ml olive oil
• 8 figs, sliced, skin on
• 100g goat's curd, broken up
• 1 tbsp chopped mint
• Freshly milled salt and pepper
• Freshly grated parmesan cheese

 

Cook the pasta in a pan of salted boiling water, as per the packet instructions.

 

Meanwhile, gently warm the olive oil in a deep sauté pan, add the sliced figs and lightly heat for two minutes.

 

 Drain the pasta when ready, and mix with the figs and oil. Finish with the mint, goat's curd and freshly milled salt and pepper. Serve immediately with grated parmesan.