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Recipe
Photo: the Peach Truck
From their Nashville headquarters, the Peach Truck supports South Carolina and Georgia peach farmers through a mail-order service. Stephen and Jessica Rose, the husband-and-wife owners, also share plenty of peachy ideas, like this simple summer salad that stars ripe fruit.
2 ½ lb. peaches, cut into wedges (about 8 peaches)
1 shallot, chopped
4 sprigs fresh thyme
6 tbsp. olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 tbsp. chopped fresh parsley (or 2 tsp. dried)
2 tbsp. chopped fresh basil (or 2 tsp. dried)
1 cup coarse fresh breadcrumbs
1 garlic clove, minced
12 oz. spaghetti
2 oz. Parmigiano Reggiano cheese, grated, plus more for serving
Preheat the oven to 425°F. Toss together peaches, shallot, thyme sprigs, 2 tbsp. of olive oil, ½ tsp. salt, and ¼ tsp. pepper.
Bake for 20 minutes or until peaches are very soft. Remove thyme sprigs and toss peaches with parsley and basil.
Heat 4 tbsp. of olive oil in a medium skillet over medium heat. Add breadcrumbs and garlic; cook 3 minutes, stirring often, until golden brown. Stir in a pinch of salt and pepper.
Cook the pasta in boiling salted water until al dente. Drain, but reserve ½ cup
Toss pasta with roasted peaches, ¼ cup pasta water, and cheese, tossing well. Add additional pasta water as needed to coat pasta.
Top with breadcrumbs and serve with additional cheese, if desired.
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