It's summer, so you know what that means! Stone fruit!
Peaches, apricots, and nectarines were always a staple during my summers growing up. Nothing makes me feel (or look) more like a giddy little kid than eating a ripe peach and having the juice run down my face and hands, so when I went to the farmers market a few days ago and saw the abundance of peaches, I knew I needed to swoop some up and make something great.
We all already know that fruit and pies go together like, well, fruit and pies... so today's recipe is my spin on a more "grown-up" way to enjoy the fruits that I used to make a mess of as a child.
Pasta is definitely one of my top 5 favorite foods. It's just so versatile, comforting, and hard to screw up. How could you not love it?
Over the weekend Asher and I walked over to our local farmer's market. I knew I felt like making pasta for dinner that night, but wasn't sure what exactly I wanted on it. Generally, I'll make a home-made meat sauce or pesto when we're in the mood for pasta, but all of the beautiful seasonal stuff at the farmers market inspired me to make something different. We came across some beautiful bunches of Tuscan kale and a ginormous leek which was about 2.5 feet long (for real though, this leek was like the 8th...