By Linda Gassenheimer
From Tribune News Service
I used pork, fresh peach slices, red bell pepper and almonds for a variety of tastes and textures in this summer supper. It’s a treat when ripe, juicy peaches are in season. In fact, August is national peach month. The sweet peach slices provide a contrasting sweet flavor to the tangy dressing.
Some Peach Tips
How to pick a ripe one: Peaches should give slightly to palm pressure. Avoid ones with any very soft spots. Unripe peaches can be placed in a paper bag and left at room temperature to help speed ripening. Store them at room temperature until ripe. Once ripe, place them in a plastic bag and refrigerate. They will keep this way up to five days.Helpful Hints
- Ripe plums, or nectarines can be substituted for peaches.
- Any type of short cut pasta such as penne can be used.
Countdown
- Place water for pasta on to boil.
- Make sauce and set aside.
- Saute pork and complete recipe.
