Colette's Blog

Perfect Summer Recipe!

So, I LOVE tomatoes with fresh basil, mozzarella, and a little olive oil. However, I was looking to up the ante a little and then I came across this recipe I had buried in my ever growing recipe collection. You'll probably be thinking, "Peaches with tomatoes? Is this girl crazy?!!?" Trust me, I thought the same. This recipe is sweet, savory, and refreshing. I recommend romancing it a little by pulling a card table outside, add a tablecloth, candle, a great bottle of wine, and someone you love. My husband and I sat and talked the night (and the wine) away & enjoyed a delicious, relaxing meal together.

Farfalle Pasta with Peaches, Heirloom Tomatoes, & Mozzarella

Ingredients

1 head of fresh fennel, cut into a small dice

2 shallots, peeled & cut into a small dice

Grated lemon zest

3 T. Red Wine Vinegar

1/4 c. extra virgin olive oil

4-6 white &/or yellow peaches

4-7 heirloom tomatoes, cut into a large dice

1 1/2 pounds mozzarella, cut into squares

1/2 cup fresh basil, cut into thin ribbons

1 pound farfalle pasta, cooked according to package directions

Salt & pepper to taste

1. Heat olive oil in a medium saute pan until hot. Turn heat to low.

2. Add the fennel and shallots. Cook about 2 minutes.

3. Turn off heat. Add grated lemon zest & vinegar. Let cool.

4. Add peaches, tomatoes, mozzarella, & basil to vinaigrette mixture.

5. Toss lightly with pasta, check seasoning, and serve immediately.

Great as a cold dish too!