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Reginetti with Grilled Peaches & Burrata

Sfoglini Pasta Recipe: Reginetti with Grilled Peaches & Burrata

This is peak summer in a bowl: ruffled ribbons of Sfoglini Reginetti, juicy grilled peaches, creamy burrata, and a drizzle of vibrant extra virgin olive oil. Perfect for a light lunch or a show-stopping side, this dish celebrates the height of stone fruit season—when peaches are sun-ripened, irresistibly fragrant, and just soft enough to caramelize on the grill. Their natural sweetness pairs beautifully with the richness of burrata and the gentle chew of Reginetti, creating a balanced, refreshing pasta salad that’s both elegant and effortless. Serve it al fresco with a glass of something chilled, and let summer do the heavy lifting.

INGREDIENTS

MAKES FOUR - EIGHT SERVINGS

  • 12 ounces Sfoglini Reginetti 
  • 3 ripe peaches, halved and pitted
  • 1 1/2 Tablespoons  olive oil (for grilling)
  • Extra virgin olive oil (or other finishing oil), to taste
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 5–6 small radishes, thinly sliced
  • 2 balls burrata (8 ounces total)
  • 2–3 tablespoons fresh herbs (chive, basil, and/or mint) chiffonade

DIRECTIONS

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

Preheat a grill or grill pan over medium-high heat. Brush the peach halves lightly with olive oil. Grill cut-side down for 2–3 minutes until charred, then flip and grill another 1–2 minutes. Let cool, then slice into wedges.

Drizzle the pasta generously with extra virgin olive oil and season with a sprinkle of flaky sea salt, black pepper, and fresh herbs. Toss then arrange the pasta on a large platter or in a shallow serving bowl. 

Add grilled peach slices and radishes. Tear the burrata and spoon it over the top.


Drizzle on more extra virgin olive oil. Sprinkle with more flaky sea salt, black pepper, and fresh herbs. Serve at room temperature.

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Chef’s Note:  To elevate this dish even further, consider adding ribbons of prosciutto for a salty contrast, a sprinkle of toasted nuts for crunch, or a splash of lemon juice or white balsamic to brighten the flavors.

Pasta Swaps: This recipe would also work well with Sfoglini Whole Grain Reginetti, Cascatelli by Sporkful, or Trumpets.