Title: Pasta & Strawberries Romanoff
Categories: Pasta Fruit Sauce
Yield: 6 Servings

16	oz	Ronzoni pasta *
2	ts	Walnut oil may substitute vegetable oil
2	pt	Fresh strawberries; sliced divided
2/3	c	Toasted coconut **
1	c	Heavy cream
4	tb	Confectioners sugar
4	ts	Kirsh (cherry brandy); opt
1	ts	Vanilla extract
1	c	Walnut pieces; toasted**
		Salad greens

* Use a tubular-type pasta such as mostaccioli or similar

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, toss cooled pasta with oil; gently blend in 1-1/2 c strawberries and coconut. Set aside. In food processor or blender, process remaining strawberries and rest of ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened. Serve pasta on greens. Spoon dressing over top; sprinkle with toasted walnuts.

~ from Ronzoni Pasta Passion booklet ** TO TOAST WALNUTS/COCONUT: Conventional: Heat oven to 350 deg. F. Spread ingredients in a shallow baking dish; bake 8-10 minutes, stirring occasionally, until golden brown. Microwave: Spread walnuts and coconut on glass plate. Microwave on high 5-8 minutes or until lightly browned, stiring after each minute.

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