Pasta And Strawberries Romanoff

Recipe Ingredients

8 oz	227g	Mostaccioli - uncooked
1 teaspoon	5ml	Walnut or vegetable oil
2 cups	474ml	Sliced fresh strawberries - divided
1/3 cup	30g / 1.1oz	Toasted moundsa coconut*
1/2 cup	118ml	Whipping cream
2 tablespoons	30ml	Powdered sugar
2 teaspoons	10ml	Kirsch - (cherry brandy), (optional)
1/2 teaspoon	2.5ml	Vanilla extract
		Salad greens
1/2 cup	73g / 2.6oz	Toasted chopped walnuts*

Recipe Instructions

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.).

*To toast coconut and walnuts: Heat oven to 350F. Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown.

Source:
Hershey Kitchens

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