Summer Garden Pasta (courtesy of The Peach Truck Cookbook)
Ingredients
- 12 oz. spiral shaped noodle
- 1 tblsp. lemon zest
- 2 tblsp. fresh lemon juice
- 2 tblsp. balsamic vinegar
- 1 tbslp. minced shallot
- 1 garlic clove, minced
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 2 tblsp. chopped fresh basil, plus basil leaves for garnish
- ¼ cup pine nuts, toasted
- 1 ½ cup multicolored cherry tomatoes, halved
- 1 cup chopped peaches (about 1 medium)
- 1 cup fresh corn kernels
- Freshly grated Parmesan cheese
Preparation
- Bring a large pot of salted water to a boil.
- Add pasta and cook to package directions. Drain.
- Whisk together the lemon zest, lemon juice, vinegar, shallot, garlic, salt and pepper in large bowl. While whisking, slowly drizzle the olive oil and whisk until emulsified.
- Add pasta, pine nuts, tomatoes, peaches and corn and toss well.
- Serve the pasta with a sprinkling of the basil leaves and Parmesan.