Strawberry Pasta Appetizer


By: Chef Eric Lee (Velvet Glove at the Fairmont, Winnipeg MB)

Cook the pasta for 5 minutes in (unsalted) boiling water. (Note: Unlike most other pastas this strawberry pasta does not need to be cooked in salted water, as the salt takes away from the Strawberry flavour. Also, the quality of the Nature’s Farm™ pasta doesn’t require it to be cooked as long as other store bought boxed pastas.)

1 Tbsp butter
4 basil leaves, rolled up and thinly sliced (chiffonade)
1 tsp cracked black pepper
3 Tbsp mascarpone cheese
1 Tbsp toasted pine nuts
1 heaping Tbsp freshly diced strawberries

Heat the butter in a sauté pan, when it starts to bubble, add the fresh strawberries and lightly warm them for 15 seconds. Add the pasta, right out of the cooking water, so less Strawberry flavour is leeched out of the cooked pasta. Then continue to finish the pasta by adding in the basil, pepper, and mascarpone. Toss the warm pasta a couple of time to release the flavour out of the basil, and soften the cheese. Plate the pasta on an appropriate serving dish, garnish with some of the toasted a pine nuts and a couple of basil leaves.

Bon appétit!