Friday, August 27, 2010

Peach and corn pasta

My camera is an iPhone picture from Peter!

August can be a sad time for the tomato-free. Everyone is shouting from the rooftops about their fabulous oven roasted tomatoes, tomato and mozzarella salads and raw sauce.

But just hold the phone on the raw sauce thing, folks, because last night, Peter made up a genius alternative! Garlic, lots of olive oil, corn, peaches and tons of salt. It sounds a little strange, I know. But it was fantastic. Sweet corn and peaches with the almost spicy raw garlic -- yum. In fact, I have left-overs today for lunch, and I can hardly wait.

You will need:

1 giant peach, peeled and cut into small chunks
2 ears of corn, cut off the cob
2 large cloves of garlic
1 giant glug of olive oil
Salt and pepper
Fresh basil (would have been awesome, but I didn't have any)

Put water on to boil for pasta (or rice noodles -- that's what this is). Rub garlic into a large bowl. Lynn does this, so I copy her. Add corn, chopped peaches, olive oil, salt and pepper to the bowl.

When your pasta is finished, add a ladleful of the cooking water into the sauce. Drain the pasta, and mix in with your sauce. Add in a few pats of butter and some Parmesan cheese.



  1. This looks so yummy! Thank you for sharing. By the way, I love your new lemon plates!

  2. Thanks, Ashley! Those cute little plates are on sale at Crate & Barrel right now!


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