The figs are rich in oil and are most suitable for the browning of the butter. After the browning, the nutty aroma with the hazelnut/walnut/almond is a rare taste.
Wash the spinach and drain. Wash the figs clean! Cook the pasta as directed by the bag. Cook the pasta and remove it.
Heat in a non-stick pan over medium heat, add butter and heat until the bottom of the butter turns brown.
Open a small fire, pour in walnuts / almonds / hazelnuts and stir fry for a while, add half of the figs and fry until the figs are soft.
Turn to medium heat, add pasta stir fry, pour white wine, lemon juice, wait until the juice is dried, add spinach and stir fry, add parsley, salt, black pepper to taste;
Mix the other half of the figs when loading, and grind a little Parmesan cheese.