1 3/4 cups distilled white vinegar
1 1/2 cups sugar
2 teaspoons black peppercorns
1 teaspoon whole coriander seeds
1 bay leaf
3 1/2 pounds firm-ripe peaches, halved, pitted, cut into 3/4-inch dice
1 pound orecchiette pasta
3 tablespoons extra-virgin olive oil
1 bunch asparagus, woody ends trimmed, cut into 1/4-inch slices on the bias, tips intact
1 bunch radishes (6 to 8), very thinly sliced
1/4 cup chopped fresh soft herbs, such as basil, mint and parsley
2 teaspoons finely grated lemon zest
1 teaspoon crushed red pepper flakes
2 cups loosely packed baby arugula, washed and dried
1/2 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
Cook's Note: The pasta can be made ahead. Refrigerate after tossing with herbs, lemon zest and pepper flakes. Before serving, stir in the arugula, pickled peaches and Parmesan.
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