This is a re-post of my peaches and parma ham pasta that I make every summer, somewhere in the world whenever I can find juicy peaches and salty parma ham, living a Travelife.
Another secret is to make the sauce a few hours before you intend to serve or eat it, if you know in advance that you want to make this peaches and parma ham pasta. Mix everything together and then put it in a covered bowl in the fridge for a few hours.
TRAVELIFE WITH US
This makes me so pleased as I only post my “original recipes” that are quick and easy to make.
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Click here for my super simple
Cheese and Figs Pizza
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TRAVELIFE Magazine’s
Peaches and Parma Ham Pasta
6 very ripe Japanese peaches
INSTRUCTIONS
Peel the peaches and cut up into bite-size slices.
Step 2
Place the peaches in a bowl and drizzle liberally with extra-virgin olive oil.
Use the best quality you can find as the taste will really matter since this is not a cooked pasta sauce. Season with freshly-ground salt and pepper, cover and leave in the refrigerator for at least 45 minutes.
Slice the Parma ham thinly. Cook the pasta to al dente.
Once pasta is cooked, mix in the mixture of Japanese peaches and top this with Parma ham.
Serve as soon as possible, accompanied by an organic salad and very cold and dry white wine. Enjoy!
