Creamy Peach Burrata Pasta | Summer Classic

Cook the penne in plenty of boiling salted water according to the package instructions until al dente. When draining, reserve about 100 ml of the pasta water.

In the meantime, wash, pit, and slice the peaches into thin wedges. Peel and finely chop the garlic. Toast the pine nuts in a dry pan until golden brown and set aside.

Heat the olive oil in a large pan. Briefly sauté the chopped garlic. Add the peach wedges and fry gently for about 2–3 minutes until they lightly caramelize.