Tomato & Nectarine Pasta

• 1 pound Pasta
• 3 cups Cherry Tomatoes, Sliced in Half
• 2 cups Nectarines, 1/2-3/4" Cubes
• 2 Garlic Cloves
• 1/8 teaspoon Salt
• 1 tablespoon Lemon Juice
• 1 tablespoon Balsamic Vinegar
• 1/2 cup Fresh Basil, Cut into Chiffonades
• 3/4 cup Pasta Water, Reserved

1. Take cherry tomatoes and nectarines and cut according to ingredient list.rnrnTIP - If you want to quickly cut the tomatoes in half, put then between two saucers and use them as a guide to run a knife through!
2. Cook pasta according to package directions, salt water liberally.
3. While pasta is cooking, warm the 1 tbsp of olive oil over medium high heat. Once warm add the cherry tomatoes and cool for 4-5 minutes.
4. Add in garlic, salt and nectarines and cook for 2-3 minutes, just long enough to heat up the nectarines but not long enough to make them too soft, remove from heat.
5. Drain pasta, reserving 3/4 cups of the water.
6. To the tomatoes and nectarines, add in the lemon juice, balsamic vinegar, and pasta water, then fold in pasta and stir to combine.
7. Add basil just before serving

pasta, cherry tomatoes, nectarines, garlic, salt, lemon juice, balsamic vinegar, fresh basil, pasta water

Taken from food52.com/recipes/81699-tomato-nectarine-pasta (may not work)