Save I discovered this dish by accident on a sweltering July afternoon when my farmers market strawberries were so perfectly ripe I couldn't bear to do anything conventional with them. Instead of jam or shortcake, I found myself stirring them into sour cream with a squeeze of lemon, and when I tossed it all with fresh pasta, something magical happened—the warm sauce clung to the noodles while staying bright and summery. It's become my favorite way to celebrate peak strawberry season.
I made this for a potluck where everyone brought pasta salad variations, and I watched faces light up when they realized the pink sauce wasn't tomato. One friend went back three times, and now it's the dish she requests whenever I cook for her dinner parties.
Ingredients
- Farfalle or penne pasta (12 oz): The shapes catch and hold the creamy sauce beautifully, though any medium-sized pasta works if that's what you have.
- Fresh strawberries (2 cups, hulled and sliced): Choose berries that smell fragrant and feel slightly soft; they'll release more juice as they cook.
- Granulated sugar (2 tbsp): This balances the tartness from lemon and brings out the strawberries' natural sweetness without making the dish cloying.
- Fresh lemon juice and zest (1 tbsp juice, 1 tsp zest): The lemon is what keeps everything from tasting too creamy or one-dimensional—don't skip it.
- Salt and freshly ground black pepper (1/4 tsp each): Season to taste as you go; the sour cream will mellow the intensity later.
- Sour cream (3/4 cup, full-fat): Full-fat makes a difference here—it's richer and doesn't break as easily when folded into the warm strawberry mixture.
- Fresh basil leaves (1/4 cup, thinly sliced): This adds an herbaceous note that bridges summer flavors without competing with the strawberries.
- Toasted pine nuts (2 tbsp, optional): They add a buttery crunch that elevates the dish, though regular pasta is lovely without them.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then add pasta and cook until al dente—you want it to have just a tiny bit of resistance when you bite it. Reserve a full half-cup of the starchy cooking water before draining, as you'll need it later.
- Macerate the strawberries:
- While pasta cooks, combine sliced strawberries with sugar, lemon juice, zest, salt, and pepper in a medium saucepan over medium heat. Stir gently and let them soften for 5 to 7 minutes—you're looking for the berries to break down slightly and release their juice while still keeping some shape and texture.
- Fold in the sour cream:
- Remove from heat and let cool for 2 to 3 minutes so the sour cream won't seize. Gently fold it in until the sauce turns a soft pink and becomes smooth and cohesive, tasting as you go to adjust seasoning if needed.
- Bring it together:
- Add your drained pasta to the saucepan and toss gently, adding reserved pasta water a tablespoon at a time if the sauce seems too thick. The starches will help the sauce cling to every piece.
- Plate and finish:
- Divide among plates and top with fresh basil, pine nuts if using, and any extra strawberry slices you'd like to scatter over. Serve right away while everything is warm and the basil is still bright.
Save This dish turned into a ritual for me and my sister—every June when strawberries hit the peak of the season, we text each other without fail: time to make that pink pasta. It's become less about the food itself and more about the excuse to gather in her tiny kitchen on a warm evening and catch up.
Why This Works as Summer Cooking
The contrast between warm pasta and bright, tart strawberries feels unexpected in the best way. There's no heavy cream or complicated technique, just simple ingredients coming together to taste like you spent way more effort than you actually did. It's the kind of dish that makes weeknight cooking feel like something to celebrate.
Variations Worth Trying
I've made this with ricotta instead of sour cream for a gentler, slightly sweeter sauce that feels more indulgent. I've also added a whisper of chili flakes for warmth, which sounds odd but creates this beautiful savory-sweet-spicy moment. In winter, when fresh strawberries aren't available, it's easy to swap in thawed frozen berries—the outcome is slightly softer but equally delicious.
Serving and Pairing Ideas
This pasta shines as a light main course on hot days when you want something satisfying but not heavy. Pair it with a crisp dry rosé or a chilled Sauvignon Blanc to echo the tartness and brightness already in the dish. A simple arugula salad on the side keeps everything feeling fresh and summery.
- Chill leftovers and eat cold the next day—it's wonderful as a pasta salad at lunch.
- Toast the pine nuts just before serving so they stay crunchy and fragrant.
- Make the strawberry sauce ahead and refrigerate; just gently warm and fold in the sour cream when you're ready to cook.
Save This dish reminds me that the best recipes come from following your instincts in the kitchen rather than sticking rigidly to what's expected. It's a plate of pure joy.
Recipe FAQ
- → What type of pasta works best?
Far¬falle or penne pasta hold the sauce well and maintain a pleasant bite, enhancing the texture of the dish.
- → Can I substitute sour cream?
Yes, use plant-based sour cream for a vegan option or ricotta for a milder creamy texture.
- → How is the strawberry sauce prepared?
Fresh strawberries are cooked gently with sugar, lemon juice, and zest until softened, then cooled and blended with sour cream to create a smooth, pink sauce.
- → What garnishes complement this dish?
Fresh basil leaves add brightness while toasted pine nuts contribute a nutty crunch and optional sliced strawberries enhance freshness.
- → Is this suitable for a quick meal?
Absolutely, total preparation and cooking time is about 25 minutes, making it an easy yet elegant option.