1 pint fresh strawberries
1/2 pound pasta
1/4 cup grated pecorino or Parmesan cheese
2 tablespoons butter
1/4 cup heavy cream
Mint sprigs for garnish
Puree the strawberries in a blender. Strain to remove seeds.
Cook the spaghetti using the package directions; drain and toss with the cheese. Heat the butter and cream in a small saucepan. Move the pasta to a serving bowl, cover with strawberries, and then the butter sauce. Toss well. Serve with additional cheese and garnish with mint, if desired. Makes 2 to 3 servings.
"Inter Courses" by Martha Hopkins and Randall Lockridge
Thursday, May 25, 2000
