Easy Antipasto – Peaches and Prosciutto with Fresh Mozzarella and Mint Pesto

 

Peach prosciuto antipasto-9637

 

Local Massachusetts peaches seem increasingly old-fashioned to me, meaning that you make a mess when you eat one (unless a nearby vendor gives you slices) and while they taste sweet they also have a faint counterpoint of tartness.  This makes them the ideal companion for salty prosciutto.  I suppose we could have left it at that, but we also had a raft of mint and some pistachios, so Jody upped the ante with a pistachio-mint pesto that doesn’t require much more than a quick buzz in the food processor.  Fresh mozzarella makes it a sumptuous enough to stand in for lunch, if that’s where’s you want to go.  You’ll also be relieved to know that local cherry tomatoes, now at their spectacular peak, don’t require peeling. This is the easiest antipasto you’ll even encounter, especially on a hot day when instead of cooking all you want to do is savor the last days of summer.

Lasagna with Pistachio Pesto and Prosciutto

Pesto-Prosciutto Lasagna-2091

I eat a tomato lasagna about twice a year.  When it appears in caveman portions, as it usually does, the sight of it fills me with a kind of anticipatory fatigue.  Oh, no…  Am I really up for this?  It doesn’t have to be this way.  A Ligurian lasagna redolent of basil and pine nuts is seductively lighter, a Wilma Flintstone to Fred’s red version.  No need to clean the Augean stables or capture the Cretan bull to work up an appetite before you can eat it.  Ordinary hunger will do just fine for Lasagna with Pistachio Pesto and Prosciutto.

Torchio Pasta with Squash Blossoms

Oh, the birds and the bees, you gotta love ’em, especially if you enjoy eating things like this week’s dish, Torchio Pasta with Squash Blossoms.  After Jody’s rant last week about the tyranny of seasonality, we’re presenting another dish that is, well, seasonal.  But move fast, the season for squash blossoms is here and gone in the blink of an eye and you’ll have to wait another year for the opportunity to enjoy their delicate flavor fried, stuffed or, as we do here, expressed in a light pasta sauce.