Peach Tomato Pasta

 ***REPOST***

It's peach season again and I'm excited to update my favorite "go-to" summer salad! It's quick and easy to make, the ingredients are inexpensive so it's great for large gatherings and it's perfect for outdoor events because it contains no mayo. I have updated the pasta salad recipe to include the following:  1/4 cup thinly sliced cucumber and 1 tablespoon sauteed minced garlic. To the Peach Balsamic Vinaigrette recipe I've added 1/4 cup Ken's golden vidalia onion dressing which balances out the savory flavor with a little more sweetness.

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This recipe was inspired by a picture I saw in a magazine...I'd been browsing through stacks of current magazines at my desk when I saw it. I got busy and didn't think about it again for a few days. Then, suddenly, the image of the dish came back to me and I couldn't get it off my mind--the tender pasta, fresh summer peaches, plump cherry tomatoes...so I went back to get the recipe but couldn't find it! I was sure I had seen it in a Martha Stewart magazine so I scoured every recent issue I had, went to the website several times to search and still couldn't find it. After several days of searching, I gave up and decided to try to make it without the recipe. 

I ran out, got the ingredients I thought should go in the dish, made it and it was delicious but I wondered if I had missed out on something (seasoning-wise) by not having the original recipe. Well, as fate would have it, a few days after I made my version of the pasta, I found the recipe--on the back of a Taste of Home teaser cookbook! I was quite pleased to see that my judgment regarding the ingredients and seasonings wasn't off by much. The original recipe called for kalamata olives, garlic and optional slivered almonds (I would have skipped the olives and almonds anyway but I would have used the garlic). Here's my recipe:

Peach Tomato Pasta
Seasoned & Stirred by LBTurner

Serves 4-6

1/2 pound angel hair pasta (cooked, drained)
2 large fresh peaches--sliced (grilled or sauteed)
1 cup grape tomatoes
1/8 cup Thai basil leaves (or any fresh basil)
1/4 cup red onion (thinly sliced)
2 teaspoons wild porcini sea salt
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes

Peach Balsamic Vinaigrette

1/2 cup Italian dressing (I used Ken's Three Cheese Italian)
1 tablespoon aged balsamic vinegar
3 tablespoons peach preserves
3 tablespoons fresh peaches (finely chopped)

Prepare the peaches: Wash and slice the peaches. I used fresh freestone peaches and sliced them with my new handy, dandy peach pitter. Take 2-3 peach slices and chop them finely. Set aside for the Peach Balsamic Vinaigrette (recipe above).  For the remaining peach slices: if you're going to grill them, lightly grill on each side for about a minute and set aside. If you are sauteing them, heat a small skillet, add 2 teaspoons of cooking oil and saute the peaches until tender. Set aside until it's time to assemble the dish.

Prepare the Vinaigrette: In a small mixing bowl, add all ingredients except the peaches and whisk thoroughly until well blended. Add the chopped peaches and stir. Add grilled or sauteed peaches and let marinate for 5-10 minutes.

Prepare the pasta: Prepare the pasta according to package instructions (add 1 teaspoon of the wild porcini sea salt to the boiling water), drain, place in large mixing bowl, add remaining sea salt, stir and let cool slightly. You can substitute plain or any flavored sea salt for the porcini if you don't have it.

Assemble the dish: While the pasta is still slightly warm, add the vinaigrette mixture, sliced peaches, basil leaves, black pepper, and red pepper flakes. Toss gently. Serve warm or chilled as a side dish or as an entree salad.

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I loved this pasta recipe and will definitely make my version again but the next time, I will add the garlic! Click here to see the original peach pasta recipe.

Pumpkin Ravioli w/Roasted Chicken in Matcha Cream Sauce

Last week I blogged about my foray into the world of Matcha green tea. I made an awesome Matcha green tea latte and promised I'd try to use this prized ingredient in a food recipe soon. The day (and the dish) has come.  I'm going to add this one to the "Quick Fix" category because the ravioli was store-bought and I cooked the chicken breast yesterday and the total prep time was under 20 minutes.

Pumpkin Ravioli w/Roasted Chicken in Matcha Cream Sauce

created with love by LBTurner

6 pumpkin ravioli

2 cups water

dash sea salt

1 5-6 oz. cooked chicken breast, sliced

1 tablespoon butter

1 teaspoon minced garlic

2 tablespoons white wine

1 teaspoon powdered Matcha green tea 

1 teaspoon potato starch

1/2 teaspoon garlic powder

1/4 teaspoon pumpkin pie spice

1 1/2 cups milk

2 tablespoons diced tomatoes 
2 tablespoons fresh basil, chopped

Sprinkle sea salt & black pepper

Sprinkle whole grated nutmeg

1. Add the 2 cups of water and a dash of sea salt to a medium saucepan and bring to a gentle boil. Add the ravioli and boil for 6-8 minutes.  Remove from water to drain excess water and set aside.

2. In a large skillet, melt the butter over medium heat.  Add the butter and the minced garlic and saute until slightly browned.  Once the garlic has browned, add the 2 tablespoons of white wine, stir and simmer for about 5 minutes.

3. In a medium mixing bowl, add the Matcha green tea, potato starch, garlic powder and pumpkin pie spice. Mix thoroughly.  

4. Heat the 1 1/2 cups of milk in a microwave or on top of the stove.  Slowly whisk all of the warmed milk into the green tea mixture--careful to dissolve all of the powders and any lumps.

5.  Slowly incorporate the green tea/milk mixture into the skillet with the sauteed garlic--whisking occasionally to prevent lumping.  Add 1 tablespoon of fresh basil and let simmer for 5 minutes.  

6. Add the sliced chicken breast and ravioli and stir gently.  Let simmer on low-medium heat for 8-10 minutes.  Garnish with the 2 tablespoons of diced tomatoes for added color and texture, 1 tablespoon fresh basil and a sprinkle of salt, pepper and grated nutmeg.

Notes: This recipe makes two servings. I used 2% milk and the potato starch as a thickener because I didn't have any heavy cream and it worked perfectly.  If you use heavy cream, you can use the same quantity as the 2% milk but omit the potato starch.  You may add any type of meat you desire (chicken, fish, shrimp, etc.) or leave it out altogether.  You may substitute the pumpkin ravioli for any type of pasta and the sea salt for table salt.

This dish pairs well with any semi-dry wine.  I chose a glass of chilled Frontera Chardonnay--a crisp, white semi-dry wine.

The Best Thing I've Eaten...This Week

Gnocchi w/Parmesan Tomato Cream Sauce...

Ok, I know I raved about Tea's incredible omelet on Sunday (yes, it was insanely delicious) and I realize that today is only Tuesday but my gnocchi with parmesan tomato cream sauce is the best thing I've eaten this week--so far!  Warm, creamy, serotonin-inducing comfort food. Need I say more?

Gnocchi w/Parmesan Tomato Cream Sauce
created with love by LBTurner

Gnocchi:
1 pound fresh gnocchi
1 quart water
1 teaspoon salt

Parmesan Tomato Cream Sauce:
3/4 c heavy whipping cream
1/2 c grated parmigiano reggiano cheese
1/2 c diced tomatoes
2 tablespoon butter
1 tablespoon minced garlic
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil
1 teaspoon tomato powder
2 tablespoons white wine
1/8 teaspoon grated nutmeg
Salt & pepper to taste

To make the sauce: Melt butter in saucepan over medium heat, add minced garlic and cook garlic until tender and slightly browned.  Add the wine and stir to deglaze pan and simmer for one minute.  Add the heavy whipping cream, cheese, tomatoes, parsley, basil, tomato powder and salt & pepper.  Stir, sprinkle the nutmeg and simmer for 8-10 minutes.

To cook the gnocchi: Add the quart of water and salt to a pan and bring to a full boil.  Add the gnocchi and cook until they start to float on top of the water--usually 3-5 minutes.  Remove with slotted spoon (try to take as little water as possible) and place in the pan with the cream sauce.  Simmer for 5 minutes.  Serve as a side dish or main course.  Finish with a sprinkle of freshly grated nutmeg and garnish with fresh basil.

Notes:

~ Gnocchi is an Italian dumpling usually made from potatoes. You can find fresh gnocchi in most gourmet supermarkets or Italian specialty markets.  If you cannot find fresh gnocchi locally, there are many places on-line to purchase it but beware that some sites will require you to purchase in bulk and some sites require next-day shipping--which can be very expensive--to ensure the product stays fresh.

~ I would suggest using the best and freshest parmigiano reggiano cheese possible as a cheaper version or powdered version may require more cheese and will not have the same flavor intensity.

~ Store leftover pasta/sauce in an airtight container in refrigerator for up to three days.