If you’re looking for a taste of that classic Italian Summer, then this Grilled Peach and Ricotta pasta recipe has you covered! Perfect for a tasty lunch or summer gathering, it’s a must-try!
Grilled Peach and Ricotta Pasta
Cooking Time
5 mins prep / 15 mins cook
Servings
2
Method:
- Brush the peach halves with a little olive oil and honey then char on each side for around 3 minutes. Leave to cool and slice into 2cm slices.
- In a mixing bowl, add the cooked Napolina Fusilli, ricotta, pasta water, parmesan cheese, lemon zest and juice and salt and pepper to taste and mix together well.
- Plate up into bowls then add the torn basil then top with the charred peach slices.
- Finish the dish with a sprinkling of chopped pistachios and enjoy!
Ingredients
- 200g Napolina Fusilli, cooked as per packet instructions
- 1 tbsp Napolina Extra Virgin Olive Oil
- 1 ripe peach, pitted and halved
- 100g ricotta
- Handful basil leaves
- 2 tbsp pistachios, chopped
- ½ lemon juiced and zested
- 25g parmesan cheese
- ½ tsp honey
- 1 ladle of reserved pasta water
- Salt and pepper to taste
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
