Cook the pasta as written on the pack to al dente. Drain well and set aside.
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.
Remove from heat and whisk in butter and vanilla extract, stir to dissolve all the butter.
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.
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.
In small bowl combine together cornstarch and water and gradually stir cornstarch mixture into strawberries pan.
Cook for additional minute until sauce thickens. Set aside to cool completely.
For serving top each pudding bowl with 1 or 2 tablespoons of strawberry sauce and garnish with pistachio, enjoy!