# What 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 - Optional: 2 tbsp toasted pine nuts
12 - Optional: Extra sliced strawberries
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Combine strawberries, sugar, lemon juice, lemon zest, salt, and black pepper in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until strawberries soften but retain some texture.
03 - Remove saucepan from heat. Let cool for 2 to 3 minutes, then fold in sour cream gently until mixture is smooth and uniformly pink. Adjust seasoning as needed.
04 - Add drained pasta to the strawberry-sour cream sauce in the saucepan. Toss gently to coat evenly, adding reserved pasta water a tablespoon at a time if sauce requires thinning.
05 - Divide pasta among serving plates. Garnish with fresh basil leaves, toasted pine nuts, and additional sliced strawberries if desired. Serve immediately.
