Ingredients

  • 2 tablespoons balsamic vinegar
  • Freshly-ground black pepper
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 10 ounces orzo pasta
  • 1/4 cup chopped parsley, plus more for garnish
  • 3 freestone yellow peaches
  • 1/3 cup chopped pistachios
  • Sea salt
  • 6 ounces Humboldt Fog, rind removed and cheese coarsely crumbled
  • 1/4 cup chopped spearmint
  • 6 ounces Humboldt Fog, rind removed and cheese coarsely crumbled
  • 1/4 cup chopped spearmint

Ready In 25 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Using a damp paper towel, lightly scrub and clean the peaches of any extraneous fuzz. Don’t wash the peaches as they will soak up the water. Using a sharp knife cut the peaches in half lengthwise around the pit, using the peaches’ crevices as a guide. Discard the pits.Set the peach halves in a ziplock bag and toss with the the honey, olive oil, balsamic vinegar, and a pinch of sea salt allowing it all to marinate for 10 minutes. Reserve the marinade and place the peach halves on a hot and oiled grill, cut side down, and cover and cook for 5 to 8 minutes until the peaches are soft and have developed some charmingly dark grill marks. Roughly chop into bite-sized pieces and set aside.While the peaches marinate, cook the orzo in some salted boiling water until al dente.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 2

  • Drain the pasta through a colander and set aside.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Combine the peaches, marinade, orzo, parsley, spearmint, and pistachios in a bowl and toss.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Add a bit more sea salt and some freshly ground pepper to taste. Plonk in the Humboldt Fog and toss once or twice, just enough to bring everything together--over-mixing will melt the cheese and turn it to liquid.
  • INGREDIENTS: