Tortellini with Nectarines


This weekend we had my cousin Dana (quite a talented jewelry-maker – check out her Etsy site) over for dinner and a sleep-over with the kids while my wife was out of town on business. Since she had some errands to run in Manhattan, we weren’t entirely sure when she’d make it over, so I popped a pot of water onto the stove to get to a boil and decided to make something that could be thrown together last-minute. Last week we got some lovely nectarines in our CSA fruit share and I thought savory and sweet/tart go so very well together…

Tortellini with Nectarines

1 lb. cheese tortellini
3 ripe nectarines
1 small heart romaine lettuce
1/4 cup chèvre (goat cheese)
4 tsp red wine vinegar
1/4 cup olive oil
1 tsp dijon mustard
1 pinch sugar
1/4 tsp dried basil (or a small bunch of fresh… we ran out)

Bring a large pot of water to a boil. While you wait, cut nectarines into bite-sized pieces. Do the same with the romaine lettuce. In a large bowl, create a vinaigrette by briskly whisking together the vinegar, oil, mustard, sugar, basil, salt, and pepper. Add the nectarines and romaine lettuce to the bowl. Crumble the chèvre over. When the water comes to a boil, drop your pasta and cook according to the package directions. When the tortellini are cooked, drain and add to the salad while still hot. Toss and serve.


3 responses

    • I had considered it but decided the flavor of black pepper would harmonize better with the goat cheese and nectarines. But feel free to give it a try and let me know how it goes.

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