Pesto Pasta with Tomatoes, Burrata, & Breadcrumbs

Pasta tossed with fresh pesto, grape tomatoes, burrata cheese, and homemade breadcrumbs

This is a fabulous pasta for early summer when tomatoes are just coming in season and fresh herbs are in abundance. The combination of earthy pesto, sweet tomatoes, and creamy burrata mozzarella are reminiscent of a caprese salad but in pasta form. I'm currently obsessed with homemade breadcrumbs and love the salty, toasty crunch that they add to this dish. I add the burrata cheese at the end in big dollops so that it doesn't melt too much and keeps its rich and thick texture. It's almost better if it's not served piping hot and you could even serve it at room temperature as a pasta salad. It's a fast, fresh, and easy meal that you can enjoy all summer long.

Note: I used cappelini in this recipe because I had half a box on hand that I wanted to use up, but I think it would be even better with a thicker noodle like spaghetti or something like penne or orecchiette.  There are some great fresh pesto options at the grocery store nowadays (look for them in the refrigerated section), but I prefer my homemade pesto recipe.


Related Recipes:
- Grilled Pesto Shrimp Pizza
- Angel Hair with Roasted Cherry Tomatoes
- Grilled Asparagus with Burrata and Lemony Breadcrumbs


Pesto Pasta with Grape Tomatoes, Burrata Cheese, and Homemade Breadcrumbs:
Ingredients
- 1/2 lb. pasta
- 8 oz. burrata cheese
- 1 pint of grape tomatoes, halved
- 2 slices of stale bread
- 1/4 c. pesto
- 3 tbsp. olive oil
- kosher salt
- black pepper

Recipe

• Bring a large pot of water to a boil. Season with salt.
• Meanwhile, place the bread in a food processor and pulse to form large crumbs. Do not grind to a very fine powder.
• In a large skillet, heat 2 tbsp. olive oil over medium high heat. Add in the crumbs and a pinch of salt and pepper and cook for a few minutes, stirring occasionally, or until the crumbs are crispy and golden brown.
• Transfer the breadcrumbs to a plate, wipe out the skillet, and add in the remaining tbsp. of olive oil.
• Add the tomatoes, reduce the heat to low, and cook a few minutes until softened but still holding most of their shape.
• Add the pasta to the boiling water and cook until al dente. 
• Drain the pasta, reserving 1/3 c. cooking water, and add both to the skillet with the tomatoes.
• Add in the pesto and stir well until the pasta is coated with pesto. Dollop the burrata all over the pasta and turn off the heat.
• Transfer the pasta to plates and sprinkle with breadcrumbs.

Serves three-four

Nectarine Blackberry Galette

A rustic fruit tart using summer berries and stone fruit

It's officially June and summer produce is all but here. One of my favorite things to do with sweet summer fruit is make a simple tart or crumble. This galette was made on a whim using homemade pie dough that I had in my freezer (you can use a good store-bought dough to save time) and ripe nectarines and blackberries I picked up at the farmers market. The combination of slightly tart berries and juicy nectarines yields a delicious flavor and gorgeous color contrast. I like to sprinkle the edges of the dough with turbinado sugar to give it some sparkle and a sweet crunch. It's a rustic and elegant dessert that is impressive enough to serve at a dinner party or bring to a friend's barbecue.

Note: The photograph above is a small two-person galette that I made for my husband and I to share, but the recipe below is adjusted to serve a group of six to eight.


Related Recipes:
- Peach Tart with Olive Oil Crust
- Mixed Berry Almond-Oat Crumble
- Strawberry Crostada


Nectarine Blackberry Galette:
Ingredients
- 1 round of pie dough, defrosted if frozen
- 3 nectarines, pitted and sliced
- 1 pint of blackberries
- 3 tbsp. white sugar
- 2 tbsp. lemon juice
- 2 tbsp. cold butter, diced
- 2 tbsp. heavy cream
- turbinado sugar, for sprinkling*
- all-purpose flour, for rolling out dough

Recipe

• Preheat the oven to 350F and line a baking sheet with parchment paper or a nonstick mat.
• In a large bowl, combine the nectarines, blackberries, white sugar, and lemon juice and stir to combine.
• Sprinkle some flour onto a board and roll out the pie dough into a circle that's 1/4" thick.
• Mound the fruit in the middle of the dough, leaving a 1" border around the edge.
• Fold the edges of the dough inwards, crimping as needed, to form a crust.
• Tuck the butter pieces into and on top of the fruit.
• Freeze the tart for 15-20 minutes. This will cool down the butter in the dough and help the galette hold its shape.
• Remove the galette from the freezer and brush the crust with cream. Sprinkle the crust immediately with turbinado sugar and place in the oven.
• Bake for 30-35 minutes, rotating once, or until the crust is a dark golden brown and the fruit is bubbling.
• Let cool slightly, then cut into wedges and serve.

Serves six-eight
*Also known as raw sugar or demerara sugar.

Duck Breasts with Cherry Salsa

Turn fresh cherries into a sweet-savory salsa for grilled or roasted meat

Fresh cherries are everywhere at our markets in L.A. I can buy a big bag of them, set them out on the table with a small bowl next to it for pits and stems, and they'll be gone before the afternoon is over. But when it comes to cooking with them, my favorite thing to do is use them in savory dishes. The fruit is so sweet on its own that it makes a really nice contrast to rich and fatty meats like duck. In this recipe, a simple pan-roasted duck breast is topped with a sweet and spicy salsa made from cherries, jalapeño, red onion, and cilantro. It's a quick meal and the only step that takes any time is pitting the cherries, but luckily you only need to pit a cupful. The salsa idea comes from a Raley's newsletter that my aunt sent me, and while the combination of cherries with raw onion and cilantro might sound odd, it really works together and tastes delicious. If you're not a fan of duck or have trouble finding it at the market, the salsa would also pair well with pork or lamb.


Related Recipes:
- Duck Breasts with Fig Sauce
- Poached Cherries with Goat Cheese
- Duck with Cherry Port Sauce


Pan-Roasted Duck Breasts with Cherry Salsa:
Ingredients
- 2 large duck breasts, skin on and boneless
- 1 c. fresh cherries, pitted and diced
- 1 jalapeño, seeds removed and minced
- 2 tbsp. red onion, minced
- 1 tbsp. fresh cilantro, minced
- 1/2 tbsp. fresh-squeezed lime juice
- kosher salt
- black pepper

Recipe

• Combine the cherries, jalapeño, onion, cilantro, lime juice, and a pinch of salt in a bowl and stir to combine. Check for seasoning and set aside.
• Meanwhile, heat a large heavy skillet over medium heat.
• Score the fat on the duck breasts in a criss-cross pattern with a pairing knife and season both side of the duck with salt and pepper.
• Add the duck to the pan, fat side down, and cook for 8-10 minutes, or until the fat has rendered and the skin is brown and crispy.
• Flip the duck over and cook for another 2-3 minutes. The duck should be pink in the center still.
• Let the duck rest for a few minutes, then slice and serve with the cherry salsa.

Serves two, with some salsa left over