This healthy and vibrant pasta recipe is chocked full of the season's most delicious produce, like fresh tomatoes, basil, and peaches. It is the perfect recipe to quickly throw together for hot summer days with your family and friends!

Ingredients (serves 4)

• 1 clove garlic
• 2 tbsp pickled capers
• 500g ripe tomatoes
• 3-4 sprigs of fresh basil, leaves picked and chopped, save some for garnish
• a few glugs of cold-pressed olive oil
• a pinch of sea salt and black pepper
• 200g bean pasta or other gluten-free pasta alternative or zucchini noodles
• 1 handful of pine nuts
• 2 peaches or nectarines
• 200g mozzarella cheese
• 1 handful of arugula

Instructions

1. Mince the garlic very finely. Mash the capers with the back of a knife. Divide the tomatoes in half. Chop the basil.
2. Place everything in a large serving bowl and add a few glugs of olive oil, salt and pepper. With your hands, squeeze or punch the tomatoes until soft and juicy.
3. Cook the pasta in lightly salted boiling water according to the instructions on the package.
4. Meanwhile, lightly toast the pine nuts in a skillet on medium heat.
5. Slice the nectarines and tear the mozzarella into smaller pieces.
6. When that pasta is done, reserve about 100ml of cooking water and drain the rest. Add the pasta immediately to the serving bowl while it's still hot, toss with the tomato 'sauce' and rucola until well mixed, and add some of the cooking water if you want to make it a little juicier.
7. Decorate with peaches, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil. Ready to serve.

Recipe courtesy of Green Kitchen Stories.