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Ingredients
4 peaches, halved, stones removed or 8 peach halves, drained and dried
3 teaspoons extra virgin olive oil
Juice of 1/2 a lemon
100g marinated Sicilian olives in oil, squashed,
120g firm blue cheese, thinly sliced
1/2 cup (50g) flaked almonds
Flat-leaf parsley leaves, to serve
Method
Cook pasta in a pan of boiling salted water according to packet instructions. Drain.
Meanwhile, heat a chargrill pan or barbecue to high heat. Drizzle peaches with oil, then grill for 2 minutes each side or until grill marks are visible. Allow to cool slightly, then cut in half.
Toss pasta, peaches and all remaining ingredients in a bowl and serve warm or cold, scattered with parsley leaves.
via Delicious magazine
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