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Print this Recipe    Pasta Strawberry

PASTA AND STRAWBERRIES ROMANOFF

3 cups (8 oz.) Mostaccioli, uncooked
1 teaspoon walnut or vegetable oil
2 cups (1 pt.) sliced fresh strawberries, divided
1/3 cup toasted coconut
1/2 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons kirsch (cherry brandy) (optional)
1/2 teaspoon vanilla extract
Salad greens
1/2 cup toasted chopped walnuts

Cook pasta according to package directions; drain. Rinse with cold
water to cool quickly; drain well. In large bowl, toss cooled pasta
with oil; gently blend in 1-1/2 cups strawberries and coconut. Set
aside. 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.).

Note: 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.

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