Tasty Tuesday: Summer Garden Pasta from The Peach Truck

For those who love peaches, I have a new cookbook to recommend to you. Due to be released on June 25, 2019 is The Peach Truck Cookbook. In this book, you will discover so many delicious and different ways to enjoy this heavenly nectar from the gods.

This cookbook isn’t just about desserts. You’ll find salads, sandwiches, pasta dishes, hot sauces and jams. All of it looks so good, where does one begin? If you love peaches as much as I do, this will give you 100 different ways to savor this tasty fruit.

You can pre-order the book now before it’s release date.

Today, I am going to share their Summer Peach Garden Pasta. It is super easy to make with very little time spent at the hot stove. This recipe is perfect for the summer months and will go great as either a main dish or a side dish next to some grilled chicken, pork chops or steak.

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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.

Course

Appetizer, Main Dish

Keyword

peaches, peach truck, pasta, recipes

Servings

cups

Ingredients

• 12 ounces casarecce pasta
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced shallot
• 1 garlic clove, minced
• 1 teaspoon kosher salt plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoons chopped fresh basil plus basil leaves for garnish
• 1/4 cup pine nuts, toasted
• 1 1/2 cups multicolored cherry tomatoes, halved
• 1 cup chopped peaches
• 1 cup fresh corn kernels
• freshly grated parmesan cheese

Course Appetizer, Main Dish Keyword peaches, peach truck, pasta, recipes Servings cups Ingredients 12 ounces casarecce pasta 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 2 tablespoons balsamic vinegar 1 tablespoon minced shallot 1 garlic clove, minced 1 teaspoon kosher salt plus more as needed 1/2 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil 2 tablespoons chopped fresh basil plus basil leaves for garnish 1/4 cup pine nuts, toasted 1 1/2 cups multicolored cherry tomatoes, halved 1 cup chopped peaches 1 cup fresh corn kernels freshly grated parmesan cheese

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. 

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