Monday, November 3, 2014

Pesto Peach Pasta


This pasta may seem a little random to some but these flavors somehow taste amazing together. One of my moms best friends named Jill gave her this pasta recipe. Every recipe I have ever tried of Jill's is out of this world. This recipe is just that. During the late summer months peaches are ripe everywhere. I order a large box of peaches from Utah that get shipped here and there are gone very very fast. Usually just plain, with cream, or in desserts. That is why every year I throw in this recipe at least once to have a main dish with peaches.

This is a recipe I may not have tried unless someone told me how yummy it was…and that is exactly what I am telling you right now! There is no right or wrong amounts here. It is a throw together pasta depending on how many people you are feeding. I was just cook the right amount of pasta first and then start adding the rest according to your preference.  Don't let this scare you, try it once. I promise you can't mess it up! Toss it all together. All the items are optional. If you like them use them all, if you don't like something leave it out. I personally throw them all in. Extra toasted pine nuts for my husband. A little tip here…toast nuts when you use them in recipe to enhance their full potential flavor! Toast these pine nuts in a hot skillet on the stovetop until lightly browned.

Pesto Peach Pasta

Rotini pasta (cooked and drained)
Grilled chicken, sliced
Grilled sausage, sliced
Sun dried tomatoes (reconstituted in water), sliced
Roasted red peppers, cut up
Lemon zest
Toasted pine nuts
Fresh or canned (drained) peaches, sliced
Fresh grated Parmesan cheese
Pesto

In a hot skillet toss together all ingredients that you may be using. Serve hot with garlic toast.



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