1 lb. Pappardelle's Star-Spangled Banner Gemelli
2 ripe peaches or mangos
1/4 cup crème fraîche or plain yogurt
Bella Sol Raspberry Balsamic, to taste
1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve pasta water. Place drained pasta in refrigerator to cool.
2. Heat grill or grill pan to medium-low or medium heat. Halve peaches (slice around pit if using mango) and brush each side with grape seed oil (or any other oil with a high smoke point) or melted butter. Grill each side 4-5 minutes until charred and soft and slice/dice into bite-sized pieces.
3. Toss pasta, fruit, yogurt and balsamic together, adding pasta water if saucier consistency desired.