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Harvest Pasta

This richly flavoured pasta sauce will stimulate your taste buds and make you rethink pasta. Terreno™ tomatoes shine in this dish.
Servings: 4
Print Recipe
  • 4 Mucci Farms Terreno™ Naturally Brown Tomatoes

  • 3 tbsp. olive oil

  • 4 cups cooked rigatoni pasta

  • 1 cup peas, cooked and drained

  • 1 tbsp. rosemary, chopped

  • ½ cup diced pancetta

  • 3 peaches

  • 1 clove garlic, minced

  • 2 tbsp. Dijon mustard

  • ¼ cup white wine vinegar

  • Slice tomatoes and peaches into wedges. Toss in a bowl with 1 tbsp. of oil, arrange in a single layer on a baking sheet. Place on top rack of oven and broil on high for 10 minutes, until edges are caramelized. 

  • Meanwhile, sauté pancetta over medium/high heat until fat is rendered and bacon is golden brown. Transfer pancetta to a paper towel lined plate to drain, leaving 1 tsp. of fat in the pan. Add 2 tbsp. oil, rosemary and garlic to pan and sauté for 1 minute. 

  • Add Dijon and wine vinegar to deglaze pan, scraping up any bits at the bottom. 

  • In a large bowl, combine pasta, peas, broiled tomatoes and peaches, pancetta and vinaigrette, and serve.

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