With summer in full swing, it's officially time to start adding a fruity twist to your pasta dishes! Make this incredible peach recipe for the ultimate sweet and savoury combination.
British summertime is in full swing, meaning this is the perfect time to be adding a whole bunch of amazing juicy fruit to your diet. A very controversial, but surprisingly delicious combination is fruit and pasta, so we decided to start a little recipe series to showcase all the wonderful ways you can pair these seasonal delights and our Sunny & Luna pasta to create the perfect sweet and savoury dishes!
For our first pasta in this series, we are using peaches and pairing them with super creamy goat's cheese, rocket, and crunchy toasted walnuts. A great rule of thumb when making a fruity pasta recipe is adding some nuts and cheese to the mix. These ingredients help to balance each other out and also incorporate some great textures into the dish.
This recipe is incredibly easy to make, as all you need to do is throw our Cauliflower Gnocchi in the oven and then just layer all the other ingredients in the same tray you used to bake the gnocchi in! Baking the gnocchi will make it super crispy, which adds a great contrast to the soft textures of the cheese and avocado.
This dish is super light and flavourful, making it the perfect healthy lunch or dinner to enjoy this summer. You can also very easily customize this recipe and switch out any of the ingredients with other fruit and veggies that you have in your fridge or in your garden!
3 cups of rocket
2 peaches sliced
1 avocado sliced
1 handful of mint
1/2 cup soft mild goat's cheese (or soft vegan cheese)
1/4 cup walnuts lightly toasted
1 pack of Sunny & Luna Cauliflower Gnocchi
Extra virgin olive oil
Salt and pepper.
Place the gnocchi in an oven tray and bake for 15 minutes at 200°C on the fan setting.
Cut the peaches and avocado into slices.
Take out the gnocchi and add the rocket to the tray. Toss together.
Add the peaches and avocado on top.
Top with walnuts, goat's cheese, and mint.
Drizzle on some good quality extra virgin olive oil and balsamic vinegar.
Season with salt and pepper to taste.
Serve on two plates.