Cook pasta in salted boiling water, as per manufacturer’s instructions. until al dente.
Meanwhile, melt butter in a small frying pan over medium heat. Add strawberries, fry 2min, until butter coats berries and they have slightly softened.
Transfer berries to a medium sized mixing bowl, along with the sour cream, mint, and basil. Stir the mixture to combine well.
Drain pasta and toss with the strawberry mixture.
Season with black pepper, if desired.
Protein: 0.5 grams of protein/serve (from cream)
This recipe can be served when the pasta is still warm or cooled.
Try using a mixture of berries if preferred, raspberries and blackberries, also work well.
For a pasta “salad” store in the refrigerator in an airtight container, use within 2-3 days.