Cook the pasta al dente. In the meantime, blend half the strawberries and put into a frying pan. Add the sugar and bring to the boil. Then add sweet cream, butter and grated lemon peel. Grate the rest of the strawberries and add to the sauce.
Add the strained pasta to the strawberry sauce. Serve on a plate and sprinkle with chopped parsley.
Enjoy your meal!
- 350 g of tagliatelle pasta
- 500 g of frozen strawberries
- 250 g of sugar
- 250 g of sweet 30%cream
- 1 lemon
- 25 g of butter
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