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!
- 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
- Boil pasta according to the package directions (I like to cook it until al dente).
- 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).
- When pasta is done cooking, drain.
- Add pasta and pesto to pan and toss. Garnish with with goat cheese.
- Serve immediately!
- 1 bunch basil or herbs – 2 cups packed herbs, basil, lemon balm, oregano
- 2 tablespoons of lemon juice
- 1 garlic glove smashed
- Zest of 1 lemon
- 3 tablespoons of pine nuts
- ½ cup of olive oil
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).
- Pesto with Zucchini “Noodles” (hip2save.com)
- Pesto With Arugula & Walnuts (realmomsrealfood.wordpress.com)
- Toasted Walnut Spinach Pesto Pasta from Family Fresh Cooking (blogher.com)