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Recipe Detail Page
Peach & Tomato Bucatini with Toasted Hazelnuts
Summer 2021
Kosher salt
9 oz (255 g) dry bucatini pasta
1/4 cup (60 mL) roughly chopped hazelnuts
3 tbsp (45 mL) extra virgin olive oil
1 small shallot, finely minced
Freshly ground pepper
2 cloves garlic, thinly sliced
1 lb (455 g) cherry tomatoes, halved
1/4 cup (60 mL) dry white wine
3 yellow peaches, pitted and cut into
1/2-inch (1-cm) thick wedges
1 1/2 cups (375 mL) lightly packed arugula
1/4 cup (60 mL) roughly torn basil
1 lemon, zested and juiced
1/2 cup (125 mL) crumbled feta cheese
Serves 4
Kosher salt
9 oz (255 g) dry bucatini pasta
1/4 cup (60 mL) roughly chopped hazelnuts
3 tbsp (45 mL) extra virgin olive oil
1 small shallot, finely minced
Freshly ground pepper
2 cloves garlic, thinly sliced
1 lb (455 g) cherry tomatoes, halved
1/4 cup (60 mL) dry white wine
3 yellow peaches, pitted and cut into
1/2-inch (1-cm) thick wedges
1 1/2 cups (375 mL) lightly packed arugula
1/4 cup (60 mL) roughly torn basil
1 lemon, zested and juiced
1/2 cup (125 mL) crumbled feta cheese
1. Set a large pot of water over high heat, season well with salt, and bring to a boil. Add bucatini and cook according to package directions until al dente.
2. Heat a large sauté pan over medium-high heat. Toast hazelnuts until fragrant and lightly golden, 1 to 2 minutes. Remove toasted hazelnuts from the pan and set them aside.
3. Pour oil into the sauté pan and turn the heat down to medium. Add in shallot, season with salt and pepper, and cook just until tender and starting to turn lightly golden for 2 to 3 minutes. Stir in garlic and cook for 1 minute. Add in tomatoes and wine, and cook until tomatoes begin to break down and wine has reduced slightly about 5 minutes. Stir in peaches and allow to heat through, 1 to 2 minutes.
4. Reserve 1/2 cup (125 mL) of the pasta cooking liquid and transfer drained bucatini, along with arugula, basil, lemon zest and lemon juice, to the peach sauce. Season with salt and pepper. Add a few splashes of the reserved pasta cooking liquid to loosen up the sauce. Toss well to wilt arugula and coat pasta.
5. Serve immediately, topped with a scattering of toasted hazelnuts and feta cheese.
Serves 4
