Recipe Polish Pasta with Roasted Rhubarb, Strawberries, and Mint

Polish pasta with strawberries and rhubarb is an unexpected but delicious combination, often used in Polish cuisine for desserts or sweet and savory dishes.

Discover the vibrant flavors of summer with this refreshing summer pasta recipe. Roasted rhubarb, juicy strawberries, and fresh mint combine to transport you to a sunny paradise. Tangy rhubarb mingles with sweet strawberries in the oven, briefly roasting together in a syrupy glaze. A few tablespoons of balsamic vinegar and Madeira wine enhance their flavor, without being overpowering or overpowering sweetness. Pasta Choices For this recipe, I suggest using homemade egg pasta, but classic egg-free pasta will work just as well. For the shape, I suggest spaghetti or spaghettini.

For two generous servings, you will need either 140-160g of dry pasta or 200-220g of fresh pasta.

INGRÉDIENTS

• 1 cup dry pasta (≈ 5-5.5 oz, 140-160g)
• 3 cups strawberries (≈ 375g), hulled and halved or quartered
• 3 cups rhubarb (≈ 2-3 stalks, 350g), diced
• 4 tablespoons sweet honey; can be substituted with sweet syrup (agave, maple, etc.)
• 4 tablespoons fortified sweet wine (Madeira, Port, vermouth); can be substituted with cider (alcoholic or not) or grape juice.
• 1 tbsp balsamic vinegar
• 1 tbsp neutral oil (e.g. canola) or olive oil
• 0.5 tsp table salt
• 2 tbsp chopped fresh mint + a few leaves for garnish
• ⅔ cup bursztyn cheese (≈ 60 g), grated; Can be substituted with Parmesan or ricotta salata

PRÉPARATIONRoasting

1. Preheat oven to 220°C (425°F).
2. Dice the rhubarb, cut the berries in half or into wedges, and place them directly into a large bowl as you go.
3. In a smaller bowl, whisk together the honey, fortified wine, balsamic vinegar, oil, and salt. Pour this mixture over the fruit and toss to coat.
4. Spread the fruit on a large baking sheet lined with parchment paper. Make sure it is in a single layer. Pour the remaining mixture over the fruit.
5. Place a rack in the middle of the oven and bake for about 10 minutes. Not all ovens work the same way, so you'll need to keep an eye on it. To check if it's cooked, pierce the rhubarb with a fork; it should become tender. Meanwhile, cook the pasta.

Cooking Pasta + Finishing

1. Cook the pasta in well-salted boiling water for one minute less than the instructions recommend.
2. Drain, then return the pasta to the pot. Stir in the roasted fruit with all its juices. Add the chopped mint and a handful of grated cheese, and toss to combine.
3. Divide into bowls, sprinkle with the remaining cheese, and garnish with mint leaves. Serve immediately or let cool and serve as a pasta salad.