Trofie with strawberries, cream and pistachios are a cheerful and original first course. The slightly tart flavor of the fruit combined with the sweetness of the cream and the crunch of the pistachio is a real culinary experience.
And if you consider that in spring nature offers us a fruit so rich in vitamins C, A and B and antioxidants, we can only enjoy consuming it with a pinch of creativity.
Trofie pair well with this quirky recipe; additionally, the plant-based cream and the pistachios complement the strawberries, giving the dish a nice finishing touch.
Get ripe, bright-red strawberries, wash them, remove the stems and cut them into small dice — the process will be easy and quick, just the time to cook the pasta and serve.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cuisine: Italian
Ingredients
- 13 oz trofie
- 3 cups strawberries, diced
- 3 tbsp butter (or vegetable margarine)
- 3/4 cup cooking cream (can be substituted with vegetable cream (for precision: about 3/4 cup plus 2 tbsp))
- to taste salt and white pepper
- to taste chopped pistachio kernels (a generous handful)
Preparation
After washing, hulling and dicing the strawberries, sauté them in a pan with the butter or margarine.
Let the strawberries cook for 5–7 minutes, crushing them occasionally with a fork, until they become a creamy sauce. Do not let it reduce too much.
Meanwhile bring the water to a boil, salt it and cook the pasta.
Before draining the trofie, add salt and pepper to the strawberry sauce, pour in the cream and stir.
Drain the trofie and add them to the pan with the strawberry cream. Toss them in the pan for a few minutes over high heat and finally plate.
Before serving, garnish the plate with a whole strawberry and a sprinkle of chopped pistachios.
