The Peach Tree Cookbook’s Summer Garden Pasta
An easy way to throw together a pasta dish during the summer months with very little cooking. It’s almost all prep.
Servings
8cups
Servings
8cups
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta; cook according to the package directions. Drain.
  2. Whisk together the lemon zest, lemon juice, vinegar, shallot, garlic, salt, and pepper in a large bowl. While whisking, slowly drizzle in the olive oil and whisk until emulsified. Add the cooked pasta, basil, pine nuts, tomatoes, peaches, and corn and toss well.
  3. Serve pasta with a sprinkling of basil leaves and grated Parmesan.
Recipe Notes

Note:  I did not have cherry tomatoes, so I cut up Roma tomatoes for the recipe.  I was also out of corn, so I added in some red bell peppers.  If you are substituting ingredients, make sure to use vegetables that will compliment the peaches.