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Pasta with Peaches

Pasta with Peaches Recipe

  • 12 ounces whole wheat spirelli or rotini pasta
  • 3 peaches or nectarines peeled and sliced into 1/2-inch slices
  • 8 ounces fresh ricotta cheese drained in cheesecloth 1 hour or overnight
  • 3 ounces pancetta thinly sliced, cut in small pieces
  • 5 ounces fresh arugula rinsed and drained
  • zest of 1 lemon
  • zest of 1 orange
  • fresh thyme sprigs
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 tablespoon truffle oil (You may substitute a fruity olive oil.)
  • 2 ounces reserved pasta cooking water
  • salt and pepper
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