Spelt Pasta Salad with Charred Peaches & Almonds
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Spelt Pasta Salad with Charred Peaches & Almonds
Recipe by Magdalena Roze
Serves 4
Ingredients
250 g spelt pasta spirals (fusilli)
60 ml (¼ cup) balsamic vinegar
1 tablespoon honey
2 large, ripe peaches, stones removed, cut into 8 wedges, 1 tablespoon olive oil,
260 g (1 cup) pesto
160 g cherry tomatoes, halved, 2 small zucchinis, sliced into ribbons (using veg peeler or mandolin)
150 g goat’s feta, crumbled
¼ cup basil leaves, torn
Sea salt and freshly ground black pepper
METHOD
Cook the pasta according to the packet instructions until al dente.
Place the balsamic vinegar and honey in a small bowl and stir until combined. Add the peach wedges and gently toss until evenly coated.
Optional: Heat the oil on a chargrill pan over medium heat. Add the peach wedges and grill for about 2 minutes on each side until charred. Set aside. Otherwise use peach pieces fresh!
When the pasta is ready, drain and stir through the pesto until evenly coated. Toss through the cherry tomatoes and zucchini ribbons and sprinkle the crumbled feta on top. Add the peach, scatter over the basil leaves and season with salt and pepper to taste. Enjoy immediately or refrigerate until you’re ready to serve.
