Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Strawberries |
| ½ pounds | Spaghetti |
| ¼ cup | Parmesan cheese; grated, or pecorino cheese |
| 2 tablespoons | Butter |
| ¼ cup | Heavy cream |
| \N \N | Mint sprig; for garnish |
<excerpt>The Aphrodisiac Cookbook
"I have to admit to you that when Sharon told me she was going to make a meal for me that would curl my toes, I was thrilled. Sharon is a great cook who rarely has muchtime. When she told me that the main course was strawberry pasta, I was totally disappointed. I am a proud meat and potatoes kind of guy after all and strawberry pasta just sounded so=85so=85wimpy. But I kept all of this to myself - thank the culinary gods. Because that night Sharon found a way to make strawberries, cream, and noodles taste like ambrosia. She also found a way to curl my toes. I think my meat and potato days are over." Jeremy on dining with his culinary goddess, friends 3 years, Biblically involved 4 months, Nacogdoches, TX Author: Martha Hopkins/Randall Lockridge Publication: InterCourses: An Aphrodisiac Cookbook Yield: 2¼ lb
Serves: 3 - 12 oz portions
Preparation Steps
Estimated Time: 30 min
1 Puree the strawberries in a blender. Strain to remove seeds.
2 Cook the spaghetti using the package directions; drain and toss with the cheese.
3 Heat the butter and cream in a small saucepan.
4 Move the pasta to a serving bowl, cover with strawberries, and then the butter sauce. Toss well. Serve with additional cheese and garnish with mint, if desired.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998