Pasta & strawberries romanoff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Mostaccioli, uncooked |
| 1 | teaspoon | Walnut or vegetable oil |
| 2 | cups | Sliced fresh strawberries divided |
| ⅓ | cup | Toasted MOUNDSA Coconut* |
| ½ | cup | Whipping cream |
| 2 | tablespoons | Powdered sugar |
| 2 | teaspoons | Kirsch (cherry brandy) (optional) |
| ½ | teaspoon | Vanilla extract |
| Salad greens | ||
| ½ | cup | Toasted chopped walnuts* |
Directions
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 1-½ 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 350 F. Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias