Peaches & Pesto Pasta
Can we stop for a second and thank the good Lord for peaches? I mean, if summer had a taste, wouldn’t you want a ripe, juicy, fleshy peach to be the Senior representative? (I almost typed “preaches”… Mistake? I think NOT!) Sit back while I brag a minute.
We had extra peaches because mama got excited and bought five pounds and the whole family wasn’t quite as aggressive with them as I envisioned. So I thought, “What would be a really good dinner dish with these peaches?” And I remembered I had some pesto* in the fridge, I don’t make my own every time, just sometimes, so don’t judge the easy button. I imagined the taste of pesto with some cold pasta and peaches, arugula and some creamy goat cheese, and BAM! I knew this recipe would be a winner. Maybe someone else has done this one out there on the interwebs, but I felt like I really channeled Half Baked Harvest’s Tieghan because this recipe is that DELICIOUS. Hope you make it for dinner and I hope you like it like we did! It deserves a spot in the summer dinner rotation.
*NOTE: I typically like to make a delicious basil, pine nut and parm pesto, but Trader Joes had a Vegan Kale and Cashew Pesto I wanted to try. It worked perfectly for this recipe, but either would be amazing!
Ingredients:
12 oz of pasta (I used GF fusili, but any kind will do) cooked according to package, rinsed and cooled
4 cups arugula
1/2 cup pesto (or more to taste)
3 ripe peaches, sliced
1 - 1.5oz goat cheese
6 slices of peppered salami cut into thin strips (optional)
Directions:
Cook pasta according to directions and allow it to cool.
In a large bowl, combine pasta and pesto until well blended.
Add remaining ingredients and stir gently.
Dinner is served! Enjoy!!
