Peaches n’ Cream Pasta
Indulge in the delightful symphony of flavours with this exquisite Peaches and Cream Pasta. A harmonious blend of sweet peaches, salty prosciutto, and creamy burrata is bound to take your taste buds on an unforgettable journey. This recipe combines fresh summer ingredients with the comfort of pasta, creating a dish that is both elegant and comforting.
Thea Van Herwaarden
Thea Van Herwaarden
Recipe - Coal Harbour
Peaches n’ Cream Pasta
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Ingredients
2 large peaches pitted. One cut into small wedges and one diced
150 Grams prosciutto
2 corn on cob shucked
2 tablespoons olive oil
2 cloves garlic minced
1/4 cup dry white wine
2 tablespoons unsalted butter
1 cup Parmesan grated
3 tablespoons fresh basil for garnish
1 burrata ball for topping
400 grams pappardelle or other pasta
Salt and Pepper to taste
Directions
- 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 medium high heat, add 2 tablespoons of butter, garlic, diced peaches, and a pinch of salt. Sauté 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!
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Servings
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Makes 0 servings
Not Available
San Daniele - Prosciutto, Fresh, 100 Gram
$5.59/100g$5.59/100g
Corn - On The Cob, Fresh, 1 Each
4 for $5
$1.25 was $1.69
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
Garlic - White, Bulk, 1 Each
$0.89
Not Available
Fraser Valley - Creamery Unsalted Butter, 250 Gram
$5.79$2.32/100g
Deli Fresh - Grana Padano Cheese, 150 Gram
$11.39 avg/ea$7.59/100g
Western Family - Fresh Sweet Basil, 20 Gram
$2.79$13.95/100g
Bella Casara - Burrata, 250 Gram
$16.99$6.80/100g
Western Family - Papardelle Egg Pasta, 250 Gram
$3.99$1.60/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g
Directions
- 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 medium high heat, add 2 tablespoons of butter, garlic, diced peaches, and a pinch of salt. Sauté 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!