RECIPE
I’M IN HEAVEN This beautifully light pasta dish contains locally sourced ingredients such as Cambridge Honey and St Ivo’s ewe’s milk log
FIG, EWE’S CHEESE & PROSCIUTTO PASTA Serves 4
• 250g penne pasta, or tagliatelle/ fusilli cooked and drained • 1 large clove of garlic, crushed • 200g ewe’s milk cheese • 60g pine nuts • 12 slices of prosciutto ham • 6 fresh figs sliced into quarters INGREDIENTS
METHOD 1. Cook and drain the pasta and then set aside, reserving a little of the pasta water in a jug. Place the sliced figs into a baking dish and drizzle with 1 tbsp of balsamic vinegar, a drizzle of olive oil and bake for 15 minutes on 170°C, then remove from the oven to cool. 2. Lightly toast the pine nuts in a dry frying pan until just turning golden. 3. In a large skillet pan, gently fry the garlic in olive oil, add in the cooked pasta and a pinch of salt, then slice the ewe’s cheese and stir into the pasta until melted. Pour in a little of the pasta water, the toasted pine nuts, 2 tbsp of honey and stir until combined and emulsified. 4. Turn the pasta out into a large serving dish and place the figs and prosciutto ham (rolled into rosettes) on top along with the marjoram leaves. Drizzle generously with balsamic vinegar, honey and extra virgin olive oil. Season with cracked black pepper and grate over some parmesan (optional) to finish.
• 2 tbsp honey, plus extra for dressing • 1 tbsp balsamic vinegar, plus extra for dressing • Handful of fresh marjoram • Fresh grated parmesan to finish • Extra virgin olive oil • Cracked black pepper
CAMBSEDITION.CO.UK JUNE 2026 39
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