Owners of The Peach Truck in Nashville, Tennessee, Jessica and Stephen Rose, share one of their summertime staples, a summer garden pasta from their cookbook. Bright and zesty with hints of lemon, balsamic vinegar, cherry tomatoes, and basil, this pasta can withstand the summertime heat and act as a refreshing side for cookouts, garden parties, or serve as a fresh lunchtime meal.
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
½ teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh basil, plus basil leaves for garnish
¼ cup pine nuts, toasted
1½ cups multicolored cherry tomatoes, halved
1 cup chopped peaches (about 1 medium)
1 cup fresh corn kernels
Freshly grated Parmesan cheese
- Bring a large pot of salted water to a boil. Add the pasta; cook according to the package directions. Drain.
- In a large bowl, whisk together lemon zest, lemon juice, vinegar, shallot, garlic, salt, and pepper. While whisking, slowly drizzle in olive oil and whisk until emulsified. Add pasta, chopped basil, pine nuts, tomatoes, peaches, and corn and toss well.
- Serve summer garden pasta with a sprinkling of basil leaves and Parmesan.
Adapted fromThe Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose