Fresh Fig and Prosciutto Pasta Sauce

1. Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.

2. Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.

3. Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.

Cook's Note:

Brie and Pear Alternative: Use 3 Bosc pears, cored and thinly sliced instead of figs. Omit lemon zest and lemon pepper.
nAs a final touch, top pasta with slices of brie cheese and fresh ground pepper.