Buzz
One of my go-to summer recipes is pasta with cucumber (or zucchini) butter. Simply grate the vegetable, simmer it with butter, and mix it with spaghetti and starchy pasta water. Surprisingly, ripe peaches can be used in the same way, yielding equally delightful results.
This peach sauce comes together even quicker than its cucumber or zucchini counterpart. Peaches release their moisture faster, and a brief five-minute simmer with browned butter turns them into a smooth, noodle-coating sauce. Enhance the flavor with a pinch of red pepper flakes and salt, creating a perfect blend of sweet, salty, spicy, and nutty notes. (I would have added fresh basil if I had any on hand, but alas, I didn’t.)
Imagine the flavor of butternut squash pasta taking a summer getaway—this dish captures that essence. It’s fruity and sweet, balanced by the richness of brown butter and a kick of red pepper flakes. For an added savory touch, layer a few slices of prosciutto on top and let them soften. This recipe uses one peach for a single serving, but feel free to adjust the quantities to suit your needs.
Sweet & Spicy Peach Pasta with Prosciutto
What You'll Need:
2 ounces of dried pasta
1 ripe peach
2 tablespoons of butter
1/8 teaspoon of crushed red pepper
Salt to taste
2 slices of prosciutto, torn into bite-sized pieces
Optional: Fresh basil, torn or thinly sliced into ribbons
Boil a pot of well-salted water and cook the pasta until it’s al dente (reduce the cooking time by one minute from the package instructions). Save 1/2 cup of the pasta water, then drain the pasta and set it aside.
Grate a washed peach coarsely onto a large plate to collect all the juices. There’s no need to peel it, as the grater will handle that. Melt the butter in a nonstick pan over medium heat, allowing it to foam and turn a rich amber color with a nutty aroma. Add the grated peach and its juices, lower the heat, and simmer for five minutes, stirring occasionally.
Pour two tablespoons of the reserved pasta water into the pan and mix well. Add the cooked pasta, tossing and stirring until evenly coated. Taste and adjust the salt if necessary. Transfer to a shallow bowl, and top with a few pieces of torn prosciutto and a sprinkle of fresh basil, if available.
