| Prep: 10 mins | Cook: 10 mins – 12 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 14g | 3g | 47g |
| sugars | fibre | protein | salt |
| 11g | 4g | 9g | 0.4g |
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There’s something uniquely charming about combining the playful essence of fresh fruits with the hearty comfort of a pasta dish, and that’s precisely what Italian-style Saquicos Pasta achieves. This recipe captures the delicate sweetness of summer berries paired with the al dente bite of fettuccine, creating a symphony of flavors and textures that is both refreshing and deeply satisfying.
The Vibrancy of Fresh Ingredients
Fruit in pasta? It might sound unconventional, but this combination is a revelation, embodying the vibrant spirit of both Southern and West African cooking. The strawberries, blueberries, and raspberries lend a fresh, juicy sweetness, balanced beautifully by the tang of lemon juice and the mellow richness of olive oil. The crumbled feta adds a delightful creaminess, while the toasted pine nuts provide a pleasant crunch, making each bite of Italian-style Saquicos Pasta an adventure.
Beyond the delightful flavors, this recipe offers a host of health benefits. Berries are packed with antioxidants, fiber, and vitamins, supporting everything from heart health to brain function. Fresh mint leaves not only add a burst of color and flavor but also bring digestive benefits. The inclusion of olive oil and pine nuts, rich in healthy fats, further enhances the nutritional profile of this dish.
A Fusion of Culinary Traditions
This recipe is a joyful reminder of my culinary journey, rooted in the diverse traditions of Southern cooking and West African cuisine. While it may seem like a light, summery dish, it’s heartiness resonates with the soulful essence of Southern food, and its bold flavors sing of African spices and tropical fruits. It’s similar to dishes like a fruit-infused couscous or quinoa salad, yet the familiarity of pasta keeps it family-friendly and accessible.
Serving Italian-style Saquicos Pasta as a main dish is delightful, but it also pairs beautifully with a crisp, green salad or a simple grilled chicken. It could even make a stunning side dish at a barbecue, offering a refreshing contrast to smoky, savory meats. For those looking to explore more, consider serving it alongside something like crusty Italian bread, reminiscent of the classic Italian bread from Italian cuisine.
Each time I make this dish, I am reminded of the beautiful blend of traditions that shape my own cooking style — a fusion that celebrates both my Southern roots and Nigerian heritage. The next time you’re looking for a unique and vibrant dish, give Italian-style Saquicos Pasta a try. It’s more than just a meal; it’s an experience.
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What You’ll Need
- 1 lb fettuccine pasta
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
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Method
Step One
Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool.
Step Two
In a large mixing bowl, combine the hulled and sliced strawberries, fresh blueberries, and fresh raspberries. Gently toss to mix the berries together.
Step Three
In a small bowl, whisk together the honey, lemon juice, and olive oil until well blended. Season the mixture with salt and pepper to taste.
Step Four
Add the cooled fettuccine pasta to the bowl with the mixed berries. Pour the honey-lemon dressing over the pasta and berries, then toss gently to coat everything evenly.
Step Five
Sprinkle the chopped mint leaves, crumbled feta cheese, and toasted pine nuts over the pasta salad. Toss lightly to combine all the ingredients.
Step Six
Transfer the Italian-style Saquicos Pasta to a serving dish. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!
