It’s peach season, and in my household, that means we eat peaches until we have them coming out of our ears. Peach cobbler, peach pie, peach smoothies, dried peaches, peach jam ….and as much as I love peaches, I get sick of them. So in an attempt to spice up our usual peach preparation techniques, I began looking for recipes that could incorporate peaches in an unexpected way. I found this recipe on the Huffington Post. If you’ve got some extra peaches and Barilla coupons, you’re going to love it!
INGREDIENTS
1 teaspoon extra virgin olive oil
1 teaspoon unsalted butter
4-6 oz Barilla spaghetti or your favorite brand
2 fresh apricots, pitted and sliced into ½" half-moon shapes
2 fresh peaches, pitted and sliced into ½" half-moon shapes
1 cup prepared pesto
1-2 garlic cloves smashed & finely chopped
Sea salt
Fresh cracked pepper
Parmesan cheese
HOW TO
Cook pasta according to package directions. Drain.
Cook pasta according to package directions. Drain.
In a large heavy pan over medium heat, combine olive oil and butter until butter is melted. Add crushed garlic, apricots and peaches to pan and sauté until the fruit has softened. Be careful not to overcook the fruit, as this could make them mushy.
Finally, add pasta and pesto to the pan and toss. Garnish with shredded parmesan and serve immediately. You’ll be amazed how tasty this unlikely combination of barilla coupons, fruit and pesto comes together to create a delicious summer dish.
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