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Pasta Strawberry Pudding

Cooking Time: 45 minutes


  • 1 C Nocciole Perfetto Pasta
  • 1/3 C Sugar
  • 3 Tbsp Cornstarch
  • 1/8 Tsp Salt
  • 2 1/3 C Whole Milk
  • 2 Egg Yolks
  • 1 Tbsp Unsalted Butter
  • ½ Tsp Vanilla Extract
  • Pistachio for garnishing
  • For the sauce:
  • 2 C Fresh Strawberries
  • 1/3 C Sugar
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Cornstarch
  • 1 Tbsp Water


  • 1.
    Cook the pasta as written on the pack to al dente. Drain well and set aside.
  • 2.
    In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, alternating whisking frequently, until the mixture is bubbling and thickened, about 8-10 minutes.
  • 3.
    Remove from heat and whisk in butter and vanilla extract, stir to dissolve all the butter.
  • 4.
    Scoop the pudding from the large bowl into individual serving smaller bowls. Add about 2 table spoons of cooked pasta in each serving bowl (depends on bowls size). And give it a quick stir.Refrigerate for 2 hours.
  • 5.
    Meanwhile prepare the strawberry sauce by placing the strawberries in a medium sauce pan over medium heat with sugar and lemon juice and cook for 5 minutes.
  • 6.
    In small bowl combine together cornstarch and water and gradually stir cornstarch mixture into strawberries pan.
  • 7.
    Cook for additional minute until sauce thickens. Set aside to cool completely.
  • 8.
    For serving top each pudding bowl with 1 or 2 tablespoons of strawberry sauce and garnish with pistachio, enjoy!

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