Save I stood in the middle of the kitchen holding a basket of strawberries from the farmers market, completely stumped about what to make for dinner. My roommate walked in, glanced at the berries, then at the pasta on the counter, and said why not both. I laughed it off, but then curiosity took over. Now this strange combination lives in my permanent rotation as the dish that taught me the best kitchen discoveries often happen when you stop following rules.
The first time I served this at a dinner party, nobody said a word for three full minutes. I was halfway through explaining what it was when my friend held up her hand and said just let me eat first. She texted me the next morning for the recipe, and now whenever I see those bright red berries at the market, I think about that quiet kitchen and the sound of forks hitting plates.
Ingredients
- 12 oz farfalle or penne pasta: The bow shape catches all those little pockets of sauce and the ridges hold everything together beautifully
- 1 tbsp salt: This seasons the pasta from the inside out, which matters more than most people realize
- 2 cups fresh strawberries, hulled and sliced: Pick berries that smell like strawberries, not just red things that happen to be berries
- 2 tbsp granulated sugar: Just enough to coax out their natural juices without making dessert
- 1 tbsp fresh lemon juice: This brightens everything and keeps the strawberries from feeling too sweet
- 1 tsp finely grated lemon zest: The oils in the zest carry all the perfume that makes people ask what that special something is
- 1/4 tsp salt and 1/4 tsp freshly ground black pepper: Savory notes that remind everyone this is still dinner, not dessert
- 3/4 cup full fat sour cream: The fat content here creates that luxurious texture that makes people take another bite just to figure it out
- 1/4 cup fresh basil leaves, thinly sliced: The pepperiness of basil bridges the gap between fruit and pasta
- Optional toasted pine nuts: These add a buttery crunch that makes every third bite interesting
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil, then cook the pasta until it still has a tiny bit of bite in the center because it will cook more in the sauce later
- Start the strawberries while pasta cooks:
- Combine the sliced strawberries, sugar, lemon juice, zest, salt, and pepper in a medium saucepan over medium heat, stirring occasionally until they soften and release their juices but still hold their shape somewhat
- Make it creamy:
- Let that strawberry mixture cool off the heat for a few minutes so the sour cream does not break when you fold it in, then stir gently until everything turns this beautiful pale pink
- Bring it all together:
- Add the drained pasta right into the saucepan and toss until every piece is coated, using that reserved pasta water to loosen things up if the sauce feels too thick
- Finish with what makes you happy:
- Divide the pasta among plates and scatter fresh basil, pine nuts if you have them, and a few extra strawberry slices on top before everyone starts reaching for forks
Save Last summer my sister visited and caught me making this for lunch, looking at me like I had lost my mind completely. She took one bite, sat down at the counter, and ate straight from the serving bowl instead of waiting for me to plate anything properly. Some recipes are meant to be shared with people who trust you enough to try something weird.
Choosing Your Strawberries
The smaller farmers market berries work better here than the giant supermarket ones because they have more concentrated flavor. I have learned through too many bland batches that strawberries should smell intense before you even get them home. If they do not smell like much, they will not taste like much either, no matter how much sauce you make.
Making It Yours
Sometimes I swap half the sour cream for ricotta when I want something lighter and more mild. The texture changes slightly but that strawberry flavor still comes through. A friend of mine adds goat cheese instead and serves it cold as a pasta salad, which I was skeptical about until I tried it at her house and went back for seconds.
When To Serve This
This hits different on warm nights when heavy tomato sauce feels like too much. I have made it for brunch, for dinner on the patio, and once at midnight when a conversation went long and nobody wanted to leave. It is the kind of food that makes people linger.
- Pair it with something crisp and cold to drink
- Do not skip the fresh basil because it pulls everything together
- Eat it right away because the sauce does not reheat as gracefully as you would hope
Save The best recipes are the ones that sound wrong until you taste them. This pasta lives in that sweet spot between curiosity and conviction, and I am always glad when strawberries are back in season.
Questions & Answers
- → What type of pasta works best?
Far-falle or penne are ideal, holding sauce well while providing a satisfying texture.
- → Can I substitute sour cream?
Yes, plant-based creams or ricotta create variations with different richness and flavor profiles.
- → How do I achieve the perfect sauce texture?
Simmer strawberries just until softened, then fold in sour cream off heat to maintain creaminess and avoid curdling.
- → Are pine nuts necessary?
They are optional but add a subtle crunch and nutty aroma that complements the dish well.
- → What wine pairs well with this dish?
Light, dry rosé or chilled Sauvignon Blanc complement the sweet and tangy flavors without overpowering.