Peach and Apricot Pesto Pasta

As the weather warms up, we find our food choices expand to offer more delicious fruits and vegetables. I stumbled across this pasta recipe while checking out www.organicauthority.com and simply had to share with all of you. At first I was a little curious as to how the pesto flavors would meld with the sweet peach and apricot, however, in the end, this dish is amazing!

INGREDIENTS:

  • 1 teaspoon of olive oil
  • 1 teaspoon of butter
  • 4-6 oz of brown rice or quinoa spaghetti pasta
  • 2 fresh apricots, seed removed sliced into ½” half-moon shapes
  • 2 fresh peaches, seed removed sliced into ½” half-moon shapes
  • 1 cup fresh pesto, homemade or store bought
  • 1-2 garlic cloves smashed, skins removed and chopped fine
  • Fleur de sel
  • Fresh cracked pepper
  • Hard goat cheese
DIRECTIONS:
  1. Boil pasta according to the package directions (I like to cook it until al dente).
  2. Add olive oil and butter to a large heavy pan over medium heat. Add garlic, peaches and apricots to the pan and sauté until fruit is just softened (don’t overcook or they turn to mush).
  3. When pasta is done cooking, drain.
  4. Add pasta and pesto to pan and toss. Garnish with with goat cheese.
  5. Serve immediately!
Homemade Pesto Recipe

Smash garlic clove with mortar and pestle. Add zest, lemon juice, salt. Add herbs and gently smash, while rotating mortar until you have a nice creamy sauce. Alternatively, you can blend ingredients in a small food processor until combined (do not over blend or you will burn up essential oils in herbs).

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