I could eat this all summer long...
250g punnet cherry tomatoes, washed & halved
8 slices pancetta
dash of olive oil
1 chilli, chopped, or chilli flakes to taste (optional)
sea salt & cracked black pepper, to taste
parmesan cheese, to serve (optional)
Preheat oven to 180ºC.
Put pasta to cook.
While pasta is cooking, roast tomatoes on a tray lined with baking paper until soft.
Grill pancetta till slightly crispy, then slice.
Once pasta is cooked, drain & return to saucepan.
Drizzle with olive oil, then stir through roasted tomatoes, pancetta, rocket, chilli, salt & pepper.
Serve sprinkled with parmesan cheese and a nice rosé.
Nectarine (or Peach) Ice Cream
1 1/4 cups (pouring) cream
4 egg yolks
3/4 cups sugar
500g nectarines (or peaches)
1 tbsp lemon juice
2 tbsp sugar, extra
Heat cream in pan until almost boiling.
Beat or whisk egg yolks & sugar in medium bowl until thick & pale.
Gradually add hot cream, beating constantly.
Return mixture to pan.
Stir over low heat 5 minutes or until mixture thickens; do not boil.
Pour into a bowl, leave to cool, stirring occasionally.
Reserve one nectarine, peel remainder & chop into pieces.
Place in food processor with lemon juice & extra sugar.
Process for 20 sec or until finely puréed.
Stir into custard.
Pour into metal tray (5-cup capacity) & freeze for 3-4 hours or until firm.
Or churn in ice cream machine according to manufacturer's instructions.
Serve scoops garnished with slices of fresh nectarine.