Maxi’s Mom’s Summer 🍝Pasta

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It’s on repeat all summer at my house 🤍

Maxi’s Mom’s summer pasta✨

This dish is inspired by a recipe from The Silver Palate Cookbook 🤍

Maxi’s debut cookbook is officially out now!

Search for Maxi’s Kitchen wherever you like to buy books!

▪️1/2 Cup Pine Nuts▪️1 lb. Ripe Tomatoes on the Vine (~3 medium), diced small▪️2 Cups Fresh Basil Leaves, sliced in thin strips▪️6 oz. Parmigiano Reggiano (or sub regular parmesan), cut into small cubes▪️4 Garlic Cloves, minced▪️1/2 Cup Extra Virgin Olive Oil▪️1/2 tsp Kosher Salt▪️1/2 tsp Freshly Ground Pepper▪️1 lb. Linguine▪️Flaky Sea Salt, for serving▪️

1️⃣ Bring a pot of generously salted water to a boil.
2️⃣ In a small pan preheated over medium heat, toast the pine nuts for 3-5 mins, stirring constantly, until they are golden brown. Immediately transfer the toasted pine nuts from the pan to a large bowl (because they will burn easily).
3️⃣ Add the tomatoes, basil, parmigiana reggiano, garlic, olive oil, salt, and pepper. Mix to combine.
4️⃣ Boil the linguine according to the package directions (I like mine al dente), then drain it and immediately transfer it into the bowl with the sauce. Using tongs, mix the hot pasta with the sauce until all ingredients are evenly distributed.
5️⃣ Transfer to plates, finish with a sprinkle of flaky sea salt, and enjoy!

⏲ 20 min prep time / 30 min total time

Serves 4

Peach 🍑 Pancakes

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Peach Pancakes

Breakfast, Pancakes

Prep Time: 10 mins Cook Time: 5 mins Servings: 16 4-inch pancakes Source: chocolatewithgrace.com

INGREDIENTS

2½ cups all-purpose flour

¼ cup sugar

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground cinnamon

2 cups milk

2 eggs

1 teaspoon vanilla extract

2 tablespoons butter melted

2 large peaches diced very small, about ¼-½” pieces, about 2½ cups

Toppings

butter

maple syrup

whipped cream

fresh peaches

DIRECTIONS

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.

Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the peaches.

Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake.

Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

NUTRITION

Calories: 131 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 28 mg | Sodium: 338 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 184 IU | Vitamin C: 1 mg | Calcium: 134 mg | Iron: 1 mg