Strawberry Sour Cream Pasta

# The Ingredients You'll Need:

→ Pasta

01 - 12 oz farfalle or penne pasta

02 - 1 tbsp salt (for boiling water)

→ Strawberry Sauce

03 - 2 cups fresh strawberries, hulled and sliced

04 - 2 tbsp granulated sugar

05 - 1 tbsp fresh lemon juice

06 - 1 tsp finely grated lemon zest

07 - 1/4 tsp salt

08 - 1/4 tsp freshly ground black pepper

→ Creamy Component

09 - 3/4 cup sour cream, full-fat preferred

→ Garnish

10 - 1/4 cup fresh basil leaves, thinly sliced

11 - 2 tbsp toasted pine nuts (optional)

12 - Additional sliced strawberries (optional)

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, drain, and set pasta aside.

02 - Combine strawberries, sugar, lemon juice, lemon zest, salt, and pepper in a medium saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until strawberries soften yet retain some texture.

03 - Remove saucepan from heat. Let cool for 2 to 3 minutes, then gently fold in sour cream until the sauce is smooth and uniformly pink. Adjust seasoning to taste.

04 - Add drained pasta to the strawberry-sour cream mixture. Toss gently to coat, adding reserved pasta water a tablespoon at a time if sauce needs thinning.

05 - Portion pasta onto plates. Garnish with fresh basil leaves, toasted pine nuts if desired, and extra sliced strawberries. Serve immediately.

# Additional Tips::

01 -

It tastes like summer in a bowl, creamy and bright without feeling heavy.
Takes only 25 minutes from craving to plate, which means weeknight dinners just got more interesting.
Works as a main course that doesn't need meat, yet feels completely satisfying and elegant.

02 -

Full-fat sour cream is not negotiable—low-fat versions will split and separate when the warm pasta hits them, leaving you with a broken, grainy sauce.
Taste the strawberry mixture before folding in the sour cream, because once the cream is in, it's harder to adjust the balance of sweet and tangy.

03 -

Slice your basil with a sharp knife or by hand just before plating to keep it bright green instead of bruised and dark from cutting early.
If you want to use frozen strawberries, thaw them first and drain any excess liquid, then use the same cooking method—the result will be slightly softer but still delicious.