Save I stumbled across this combination during a heatwave when my kitchen felt like an oven and cooking seemed impossible. Local strawberries were everywhere at the farmers market, and on impulse I grabbed a basket too many. Something about the sweetness meeting tangy dairy just clicked in my head. That first night I served it to skeptical friends who went quiet after the first bite. Sometimes the strangest experiments become the ones people request most often.
Last July I made this for a rooftop dinner party as the sun was going down. Everyone kept guessing what made the pasta pink. One friend swore it was roasted peppers until the basil hit her nose. Theres something delightful about serving food that makes people pause and really taste.
Ingredients
- 12 oz farfalle or penne pasta: I like how these shapes catch the creamy sauce in their little pockets and ridges but whatever you have in the pantry will work
- 1 tbsp salt: This goes into the pasta water not the sauce and it makes a bigger difference than most people realize
- 2 cups fresh strawberries hulled and sliced: Pick berries that smell fragrant because thats where all the flavor lives and avoid anything white shouldered or mushy
- 2 tbsp granulated sugar: Just enough to coax the strawberries into releasing their juices without making the sauce taste like dessert
- 1 tbsp fresh lemon juice: Cuts through the cream and keeps everything bright so the dish never feels heavy
- 1 tsp finely grated lemon zest: I use a microplane and avoid the white pith which can make things bitter
- 1/4 tsp salt: Essential for bridging the gap between sweet and savory
- 1/4 tsp freshly ground black pepper: Adds a little warmth that makes the strawberries taste more complex
- 3/4 cup sour cream full fat preferred: Low fat versions tend to break in the heat and the full fat stuff gives the sauce a beautiful velvety texture
- 1/4 cup fresh basil leaves thinly sliced: Roll the leaves into a little cigar before slicing for those pretty thin ribbons
- 2 tbsp toasted pine nuts: Totally optional but I love the buttery crunch they add against the soft pasta
Instructions
- Get your pasta water going first:
- Bring a large pot of water to boil and dont forget to salt it generously
- Cook the pasta until al dente:
- Boil according to package directions but grab a piece two minutes early to taste because I prefer my pasta with a little bite in the center
- Save some pasta water before draining:
- Scoop out half a cup of that starchy water because it helps the sauce cling to every strand of pasta later
- Start the strawberry base while water boils:
- Combine strawberries sugar lemon juice lemon zest salt and pepper in a saucepan over medium heat and stir occasionally for 5 to 7 minutes until the berries soften and release their juices but still hold their shape
- Let it cool slightly:
- Remove from heat and wait 2 to 3 minutes because sour cream can separate if you fold it into something too hot
- Add the creamy element:
- Gently fold in the sour cream until the sauce turns a pale uniform pink and taste it now because this is your last chance to adjust the seasoning
- Combine everything:
- Add the drained pasta to the saucepan and toss gently adding that reserved pasta water a tablespoon at a time if the sauce looks too thick
- Finish with the good stuff:
- Divide among plates and scatter basil pine nuts and extra strawberries on top
Save My sister texted me at midnight the first time she tried this saying she licked her plate. Theres something about the combination that feels playful and grown up at the same time like a dinner party trick that somehow works.
Choosing Your Strawberries
The smaller the berry the more concentrated the flavor tends to be. I always give the container a gentle sniff if there is no fragrance there will be no taste. Strawberries dont ripen after picking so what you buy is what you get.
Making It Yours
Ricotta works beautifully here if you want something milder and slightly sweet. A handful of arugula tossed in at the very end adds a peppery kick that plays nicely with the strawberries. During peak tomato season Ive even added halved cherry tomatoes for a summer on summer effect.
Serving Suggestions
This dish wants something cold and crisp to drink alongside it. A dry rosé works perfectly but I also love it with an Austrian grner veltliner which has enough acidity to stand up to the sour cream. Serve with a simple green salad dressed with nothing but olive oil and lemon juice.
- Keep the bread simple a crusty baguette is all you need
- A light dessert like fresh fruit or sorbet keeps the meal feeling refreshing
- This pasta is best eaten the moment it hits the table
Save Trust me on this one even if it sounds strange at first. Some of the best meals start with why not and end with pass the bowl.