Peach Caprese Pasta Salad with Einkorn Ziti

Place the basil in the bowl of a food processor with the garlic cloves. Pulse to begin blending, then run on low until finely chopped, stopping to scrape down the sides as needed.

Stop the food processor, add in the parmigiano and then pulse a few times until fully incorporated. With the food processor running on low, drizzle in 1/2 cup of the olive oil. If the mixture starts to become too liquid-y, stop blending and transfer to a small bowl. Stir in the remaining olive oil and salt. Set aside.

Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and run under cold water to cool.

In a bowl, combine the tomatoes with 1/2 teaspoon of salt, stir and set aside. 

Return the cooled pasta back to the pot or a large mixing bowl. Stir in the pesto and add in the tomatoes (and all their juices) and the peaches. Stir gently but thoroughly to combine. 

Transfer to a serving bowl and top with the mozzarella. Serve immediately or chill until ready to serve.

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Chef's Note: This pasta salad celebrates peak produce, so choose the ripest peaches and juiciest heirloom tomatoes you can find. 

Pasta Swaps: This recipe would works well with Sfoglini Vesuvio, Radiators, or Reginetti.