Peach Pasta Salad

The peach pasta salad is a fresh and light dish, perfect for the summer. Here is how to prepare it:

Ingredients

• 250 g of short pasta (for example fusilli or bow ties)
• 2 ripe but firm peaches
• 100 g of arugula or baby spinach
• 150 g of prosciutto crudo, cut into thin strips
• 100 g of soft goat cheese or feta, crumbled
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• A few leaves of fresh basil
• Toasted walnuts or pine nuts (optional)

Preparation

1. Cook the pasta in abundant salted water following the instructions on the package to make it al dente. Once cooked, drain and cool quickly under cold running water. Drain again and let it cool completely.
2. In the meantime, wash the peaches, remove the pit and cut them into not too thin slices.
3. Gently wash and dry the arugula or baby spinach.
4. In a large bowl, combine the cooled pasta, peaches, prosciutto crudo, and goat cheese or feta.
5. Prepare a simple emulsion with extra virgin olive oil, lemon juice, salt and pepper. Emulsify well until you get a homogeneous dressing.
6. Pour the emulsion over the pasta and add the arugula or baby spinach.
7. Gently mix so as not to break the peach slices, and to ensure all ingredients are well combined.
8. Add the hand-torn fresh basil and, if you wish, you can garnish with toasted walnuts or pine nuts for crunch.

Serve the salad cold or at room temperature. It’s a dish that combines the sweetness of peaches with the savory taste of prosciutto and the freshness of the greens, creating a very pleasant taste balance.

Curiosity

The pairing of peach and prosciutto crudo is not unusual in Italian cuisine; it’s a variation of the classic cantaloupe and prosciutto, typical of summer recipes, which uses the contrast between sweet and savory to stimulate the palate. The addition of pasta makes it a unique dish, ideal for a light but complete meal.