Oh how I wish peach season would last longer…in fact, peaches, berries, squash – all the summer produce, I simply adore. Don’t get me wrong, I’ll never turn down an apple or a Brussels sprout, and I’ll eat winter kale any day, but there’s something about fresh peaches.
And these peaches are exceptionally special…they grew in the loving hands of my best friend, Valerie.
Thus, add some color to your pasta salad today: Peach Dill Feta Pasta Salad.

Peach Dill Feta Pasta Salad

2 cups all purpose flour
2 large eggs
2 cooked carrots
sea salt
3 large peaches, perfectly ripe
2 tsp. dried dill weed
1/2 cup feta cheese, crumbled
1/4 cup extra virgin olive oil
sea salt and pepper

Combine the flour, eggs, and cooked carrots in a food processor and pulse until a dough. Allow to sit for about 10 minutes, after forming into a ball or disc.

Process the dough through a pasta machine or roll out the noodles by hand.

Bring a large pot of water to a boil and add plenty of salt.

Cook the fresh noodles about 3 minutes.

Drain.

Transfer to a large serving bowl. Gently toss the pasta with the fresh peaches (sliced), dill weed, feta, olive oil, and plenty of salt and pepper.

Serve at room temperature.