Pasta with Pesto and Roasted Tomatoes

Ingredients

8 oz pasta shape of choice

1/2 cup pesto, store-bought

1/4 cup shredded parmesan cheese

Salt and pepper to taste

Roasted cherry tomatoes

1 pint cherry tomatoes

2 Tbls  olive oil

2 Tbls balsamic vinegar

Salt and pepper to taste

Instructions

In a baking dish, toss the cherry tomatoes, balsamic vinegar, olive oil, and salt and pepper. Roast at 400 for about 20 minutes, or until bursting.

Meanwhile, cook the pasta according to package instructions, el dente. Reserve some of the pasta water.

Toss the cooked pasta with the pesto, adding a little pasta water to create a creamy sauce that coats the pasta well. Top with those bursting balsamic tomatoes.

Garnish with shredded Parmesan cheese.

BRANDIED PEACHES

Ingredients

1 cup/220 grams light-brown sugar 

3/4 cup bottled or purified water

1 1/2 pounds yellow peaches (4 to 6 peaches), ripe but not soft, 

with no blemishes

1/4 cup good-quality brandy 

Vanilla ice cream for serving

DIRECTIONS

In a 5-quart Dutch oven or other large heavy pot over medium-low heat, mix the brown sugar and water together using a wooden spoon. Let cook gently, stirring occasionally, until the sugar has dissolved, about 5 minutes. 

Rinse the peaches and dry using a kitchen towel, rubbing gently to remove any fuzz. Halve the peaches and remove the pits. 

Place peaches into the pot, cut side down and bring the liquid to a gentle simmer, then cook gently for about 8 minutes. 

Carefully flip them over using tongs and cook on the other side until they’re tender but not mushy when pierced with a paring knife or toothpick, about 8 minutes more.  Using tongs to gently turn the peaches to ensure all parts become soft.

Using a slotted spoon, remove the peaches to a plate in a single layer and set aside. 

Continue to cook the peach syrup over medium-low until mixture is slightly reduced and syrupy, about 5 minutes. Add brandy to the syrup and heat until hot. Return the peaches to the pot as well as any accumulated juices and heat until the entire mixture is hot, not boiling.

Let the brandied peaches cool slightly, then cut into wedges if desired before serving with its syrup over vanilla ice cream or your favorite cake. (Store peaches and syrup in a glass jar or airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)

SANGRIA FOR 4

1 bottle (\(750 \text{ ml}\)) dry, fruity Spanish red wine (like Rioja or Garnacha)

1/2 cup brandy or orange liqueur, such as Cointreau or Triple Sec

1/2 cup fresh orange juice

2 or 3 tablespoons brown sugar, simple syrup, or maple syrup

1 medium orange (sliced into wedges), 1 diced apple (cored), and 1 sliced lemon

1 cup club soda or lemon-lime soda (added just before serving)

Combine: Add your chopped fruit, sweetener, and 1/2 cup brandy to a large pitcher.

Lightly muddle or stir the fruit to release its juices. Pour in the bottle of red wine and the orange juice. 

Stir gently to incorporate all the ingredients. Cover the pitcher and refrigerate for at least 2 hours (or up to 24 hours)

Fill individual glasses with ice and pour in the sangria, making sure to include some of the fruit. 

Top each glass with a splash of soda water for effervescence, and garnish with an orange wedge. Enjoy!!!!