Cold Peach Pasta


We had quite a long spell of hot weather in June but since then it’s been quite cool.  It was mainly cloudy and cool today again and I wore a denim jacket when we went out – you do need a jacket or a thick cardigan in this type of weather.  I thought I’d read that we would have a few heatwaves this month, I don’t know what happened to that.  The forecast for the next 2 weeks look cool, no high temperatures, so maybe we aren’t having any?  Apparently it’ll be hot in the first half of August according to the forecast.  It might be because we’d never had to cope with heat during the day without air-conditioning until we came to England, but I have a feeling we had the hottest summer in our first summer here (2020).


So it’s been cool and so it wasn’t really cold pasta sort of weather, but we had many ripe peaches in the fridge so we had a summery cold peach pasta for the evening meal today.  I saw someone pureeing some peaches as a pasta sauce so I tried that today.  I added lemon juice, white balsamic vinegar, a pinch of sugar, salt, pepper & olive oil to the pureed peach (I usually use just lemon juice but some of the peaches weren’t so sweet so used a little white balsamic vinegar and a pinch of sugar today), added chopped peaches, then mixed cold pasta well with the sauce.  I then added rocket, mixed it a little, plated it with some Parma ham here and there and some mint leaves on top.


With the pureed peaches, it was naturally more moist.  I quite like the one without puree as well because it becomes more like ‘oil based pasta’ but my husband prefers it with puree.





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