Another dish showcasing the strawberries I picked from the local farm.
I wanted this dish to have some level of sophistication, and I decided to make pasta myself.
It’s always a good idea to make pasta yourself if you have time.
Every time my husband tells me how much he likes homemade pasta ( and so much better than the store-bought one).
The freshly made and cooked pasta was served with olive oil-sauteed garlic and red onion, spiced-roasted crispy chickpeas, homemade vegan goat cheese, fresh strawberries, and spinach chiffonade.
Plus a drizzle of balsamic-soy glaze.
This is another great example that strawberries can be enjoyed in a meal as well!
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