Hello, my friends!
First of all, you might be surprised by this caption. I mean few years back I would have been surprised to see a recipe for sweet pasta too. But I’m getting older and wiser.
However, if you’re perplexed anyways, and if you haven’t read this Fig Pasta recipe, you can do that now. That’s not the first and definitely not the last sweet pasta idea this summer. Remember you got petrified when I mentioned I would incorporate lavender as well? Now it’s time to be really scared because I made it. Stay tuned – you will see it soon!
Initially, I was going to continue the topic of farms and picking produce on you own. Few weeks back we got another great experience having grabbed some beautiful local berries and fruit. However, something fabulous happened yesterday. Twice. Thus, I decided to leave this topic for another day and boast about these events. But don’t you worry, guys! I will be posting a lot of recipes appeared after visiting those farms. Specifically, you’ll find the recipes featuring raspberries, red and black, gooseberries, and peaches. A lot of peaches. Peaches. It’s the key word today. Remember it please. But wait.
Now about the news.
Yesterday I got two lovely emails. Nope, I didn’t win one million dollars. I didn’t get a great job offer either. That’s all the blog-related matters.
First of all, my recipe (Strawberry Lavender Lemonade) was featured on Red Tricycle. That’s really cool. Personally, I’m happy that this particular recipe was chosen. In my book, lemonades and other drinks are those challenging things to shoot.
Secondly….oh, have a seat please – it’s a long story! There’s one splendid project happening in Toronto. It’s called Local Dish, and one of its objectives is supporting local, Ontario, produce and encouraging eating seasonally! Thus, every month a particular veggie or fruit is selected and being all-star of the month. So far, asparagus, strawberries, and zucchini have been those all-star produce.
Plus, people are encouraged to submit their original recipes. All of a sudden I got involved in this project too:) Indeed, it’s a great feeling when you can contribute to a project. I think if your recipe can be good for other folks (even if for only one person!), what could be better, right?!
That turned out there’s something even better, though!
That’s so awesome. And so inspiring too.
Basically, I’m speechless. And proud of myself. Not as a peacock, though…yet, haha:)
But now one last thing about peaches. They are August all-star fruit. Such a nice coincidence! You know my august agenda (sinister laughing):)
Let me wrap it up due to my emotional day (not related to the news). I just would love to mention that was the first dish I made with the picked peaches. Since they weren’t perfectly ripe yet and still needed a few days, this Peach Raspberry Basil Pasta was a great way to go! Quick sauteing peaches made them succulent but still firm. Combined with tart raspberries and herbs, they created a great summer pasta combo. Plus some rich ricotta on the top to make it even better. Because ricotta makes everything better. That’s divine, my friends.
And what about you? Have you ever tried sweet pasta? Is there any chance I could encourage you to try it and if yes, which fruit or berries would you opt for? And lastly, are you scared to see all this peach abundance of my blog?:)
Luscious, scrumptious, and flavorful Peach Raspberry Basil Pasta. It's a lovely sweet summer twist on pasta!
- Cup (about 70-80 gr) of dried pasta (I used penne)
- 1-2 firm peaches, stoned and sliced
- 1/3 cup fresh raspberries
- 1 tablespoon butter (I used salted)
- 1/2 tablespoon honey
- fresh basil
- fresh oregano
- black pepper, to taste
- ricotta, to assemble
- edible flowers, to garnish
- In a pot of boiling salted water cook the pasta as recommended on the package, until al dente. Drain.
- In a meanwhile, melt the butter and honey over medium heat.Throw the peaches and saute for two minutes or so, just until they are glistening.
- Add the raspberries and herbs. Season with the pepper to taste and add salt if necessary. Cook for another minute.
- Combine the pasta with the sauce. Serve topped with ricotta and edible flowers.