Scale

1 lb farfalle pasta

3 ripe peaches, halved and grilled

4 slices prosciutto, torn into ribbons

2 cups baby spinach

2 balls burrata cheese

2 tbsp olive oil

Salt and black pepper to taste

Balsamic pearls (store-bought or homemade) for garnish

Cook farfalle according to package instructions, then drain and cool.

Grill peach halves until lightly charred, then slice.

In a large bowl, toss pasta with olive oil, spinach, grilled peaches, and prosciutto.

Tear burrata over the top and season with salt and pepper.

Finish with a generous sprinkle of balsamic pearls just before serving.