Delicious and delicate, this elegant Strawberry Basil Ricotta Pasta is a lovely summer meal.
Does Strawberry Basil Ricotta Pasta sound a bit weird to you? That’s fine guys.
Lavender Pasta? Why not!
I started experiencing with sweet kinds of pasta in 2014 when Havoc In The Kitchen didn’t exist yet. First I made a version with raspberries, lime, basil, and poppy seeds. The second version I made that year…was
Strawberry Basil Ricotta Pasta.
There’s a hint. I do make one dish more than once only if it’s an extraordinary one. Well, sometimes I need to master an idea or simply repeat cause I have screwed the first (Second, third…) time. But that’s another story.
Last year I made this flavorful Peach Raspberry Basil Pasta.
Then this Fig Pasta.
Now, would you like to know the weird pasta? Here we go. Lavender Blackberry Pasta. Although it may sound strange, this pasta turned out great! I told you: lavender makes everything better!
Strawberry Basil Ricotta Pasta
This Strawberry Basil Ricotta Pasta isn’t that sophisticated; however, we can call it fancy. Indeed, this is quite a common combo.
It’s not really sweet. It’s that lovely combination of both sweet and savory. If you’re looking for a deeper contrast, substitute fresh ricotta for crumbled feta. Sweet strawberries and salty cheese? That’s the perfect match!
Warning: Pasta Overload!
If you’re that person who likes trying some unusual ideas, you should definitely try some sweet variations of pasta. Don’t know where to start? Start with this blog! More interesting ideas are coming. Trust me.
But you can start with this Strawberry Basil Ricotta Pasta, and if you like it – go ahead and try more, more lovely (But sometimes peculiar) flavors in pasta.
Have you ever tried adding fruit or berries in your pasta? What’s you favorite combo then?
- 2/3 - 1 cup dry pasta
- 1/2 cup sliced strawberries
- 1 tablespoon salted butter
- 1/2 tablespoon crushed pink peppercorn
- few chocolate mint and basil leaves each
- 1/4 cup ricotta
- edible flowers, to garnish
- Bring a pot of salted water to boil and cook the pasta as recommended on package until al dente. Off heat. Drain reserving a spoon or two of water.
- In a small saucepan or skillet melt the butter. Add the peppercorns and strawberries and cook for a minute, just to coat the berries in the butter. Stir in the mint and basil and remove from heat. Salt if necessary.
- Mix the pasta with the sauce. Add the reserved water if the pasta is dry.
- Serve garnished with the ricotta and flowers.