Pasta is my go-to any time of the year. It’s really a blank canvas for whatever is in season.
Since we are in our final weeks of summer, I’ve brought one of my favorites (pasta) with one of the most diverse in seasons fruits: peaches.
Of course, you don’t want to weigh a bright peach pasta with a cream sauce so I opted to use on of my FAVE soft cheeses: Burrata. If you dont know what Burrata is, let. me. tell. you. Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream (essentially this ooey gooey goodness). It’s heaven in your mouth and it’s a perfect compliment to peaches.
Add some sweet corn and crispy prosciutto for some added texture and color, and you have yourself a fantastic summer dish.
Check it out!
To make fresh pasta click here. You can opt for any other form of pasta (tagliatelle, papardelle, spaghetti etc. Whatever your heart desires)
On a grill pan or grill on medium heat, add corn and slowly roast, turning frequently, until it starts to turn brown. Once cooked, remove from heat, slice kernels off core and set aside. Meanwhile, add peach wedges on the grill and cook each side until tender but not super soft (about 2 minutes per side). Avoid moving the wedges to give a nice grill mark. Remove from heat and set aside.
With a medium sized skillet on medium high heat, add prosciutto and cook until crispy (5-6 minutes). Remove and place on paper towel until cool. Once cool, crunch into small pieces. Set aside.
In the same pan on on medium high heat, add 2 tablespoons of butter, garlic, diced peaches, and a pinch of salt. Saute until peaches are cooked through (about 5-8 minutes). Add white wine and cook an additional 5-7 minutes. Season with salt and pepper and remove from heat.
Boil water in a large pot heavily seasoned with salt and add pasta. If pasta is fresh, cook under a minute. If pre-made, cook to el dente (a couple minutes less than suggested cook time on packaging. Remove pasta from water and transfer to white wine peach sauce. Set heat back to medium- low. Add two tablespoons of olive oil, 3/4 of the corn and half a cup of grated Parmesan. Toss pasta in sauce until evenly incorporated and cheese is melted. If pasta is still too dry, add another tablespoon of butter or olive oil.
Divide pasta in desired serving dish (also good plated family style). Top with fresh burrata, grilled peaches, remaining corn, crispy prosciutto and fresh basil. Top it off with freshly cracked pepper and remaining Parmesan. Enjoy!