I first stumbled across this recipe at The Green Kitchen and instantly fell in love with it, I've tweaked it a little, but by and large it's true to the original.
It's a perfect Spring/Summer offering, best enjoyed outdoors with friends and family over a glass of wine.
• 8oz. whole wheat spaghetti
• 1 tbsp olive oil
• 4 garlic cloves (chopped)
• 1 cup of white wine
• 1 small lemon (juiced and zest set aside)
• 1 bunch of spinach
• 8oz. chevin (crumbed)
• 8oz. walnuts (dry roasted with a pinch of salt)
• 8 ripe figs (quartered)
Step 1: Place a pot on medium-high heat, fill it with boiling water, add a pinch of salt and a 1tsp of olive oil, add the spaghetti and cook until al dente, 8-10 minutes. Drain and put to one side.
Step 2: Place the pot back on the stove, add the remaining oil and fry the garlic for around 30 seconds, then add the 2/3rds of the wine and lemon juice. Stir in the spinach and 3/4's of the chevin, let it simmer for 2 minutes before adding in the spaghetti and walnuts.
Step 3: Plate up the dish, add the figs and reserved chevin and garnish with the lemon zest.