Kristi in the Kitchen

This recipe is from Everyday with Racheal Ray magazine.Ryan kept saying "this has such a great flavor" over and over so I thought it worthy of my blog. My nectarines went bad before I used them so I substituted white peaches and I also didn't have whole wheat penne so I used regular rigatoni, I am all about making a recipe work with things I have on hand.

1 pound whole wheat penne pasta
3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons fresh lemon juice
1-1/2 teaspoons ground cumin
3 ribs celery, chopped
8 slices bacon, cooked and crumbled
4 nectarines, 3 coarsely chopped and 1 sliced
1 bunch chives, cut into 1/2-inch lengths
3/4 cup coarsely chopped salted, roasted pecans

In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.
Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta nd toss to coat; let sit for 10 minutes. Stir in the celery, bacon, chopped nectarines, half of the chives and half of the pecans.
To serve, top the pasta with the remaining chives, pecans and the sliced nectarine.

Tip: Substitute pears for the nectarines in the fall.

Psst, I forgot to add the 1/4 cup of water so mine is probably a little creamier than the recipe intended.