About the Dish

6 ounces Penne
6 ounces Sweet Peppers
12 ounces Summer Squash
2 cloves Garlic
1/4 cups Pesto
1/4 teaspoon PeachDish Salt
1 1/2 ounces Parmesan Cheese
Per Serving
Calories 620
Total Fat 24 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 440 mg
Total Carbohydrates 77 g
Dietary Fiber 7 g
Sugar 9 g
Protein 24 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Berliner Weisse

Berliners are light-bodied and lower in alcohol (3-5%), so they won't overpower the delicate flavors of sweet summer squash and crisp corn. The tartness and a dry finish leaves the palate feeling clean and ready for the next beer!

Creature Comforts Athena, Athens, Georgia

Sauvignon Blanc - Friuli, Italy

The grassy notes of Sauvignon Blancs align themselves well to the herbaceousness of the pesto, and work with a wide range of vegetables like pepper and squash. There are ripe and tangy citrus notes that also bounce off the subtle sweet nature of the pesto.

Scarbolo Sauvignon Blanc, Friuli, Italy


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Discard pepper stems and seeds; thinly slice flesh. • Halve squash lengthwise; thinly slice crosswise. • Peel and finely chop garlic.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-9 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
While pasta cooks, place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add peppers. Cook, stirring occasionally, until peppers begin to wilt, 2-3 minutes.
Add squash and garlic. Cook, stirring, until vegetables begin to become tender, 3-4 minutes.
Stir in pasta, pesto, half of Parmesan and reserved cooking liquid. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide pasta between 2 plates or bowls. • Top with remaining Parmesan, and enjoy!