Strawberry Recipes - Pasta & Strawberries Romanoff

Pasta & Strawberries Romanoff

      8 oz Mostaccioli, uncooked
      1 ts Walnut or vegetable oil
      2 c  Sliced fresh strawberries
           - divided
    1/3 c  Toasted Coconut*
    1/2 c  Whipping cream
      2 tb Powdered sugar
      2 ts Kirsch (cherry brandy)
           - (optional)
    1/2 ts Vanilla extract
           Salad greens
    1/2 c  Toasted chopped walnuts*
 
*To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown.

1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups strawberries and coconut. Set aside.

3. In food processor or blender, process remaining strawberries and remaining ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened. Serve on greens. Spoon dressing over top; sprinkle with toasted walnuts. 6 servings (1 cup ea.).