Iga Świątek’s choice of pasta works
Presumably the strawberries and yogurt aren’t throwing you off, so let’s pause for a moment and consider pasta. Plain old pasta. Pasta is a carb. And like most unseasoned, unsauced carbs, it tastes pretty darn close to nothing. In fact, I think what we love most about carbs is the unlimited flavor pairings that always seem to work out well. So before you make a face at pasta and strawberries, consider the bland carbs that you’re normally cool pairing with fruit and take it from there. Let us begin.
Brioche buns. It’s never long before I kick off the training wheels, so let’s branch out to a sandwich. Brioche bread is light on sweet and strong on butter, making it a lovely companion for a strawberries and cream filling. Think of it as a more handheld strawberry shortcake swapping the biscuit for a bun.
Orzo salad. Finally, we’ve made it to pasta—rice shaped pasta. I adore cold orzo pasta salads. I think they’re fantastic for backyard barbecues or for picnics in the park. Instead of tossing in chopped bell peppers and parsley, try a sweet and tangy approach. Stir in chopped strawberries, torn basil, and a yogurt dressing thinned with honey and a splash of white balsamic vinegar.
Fruit and carbs work together just fine, and you can even test out other fruits you like. Did you see how we worked our way up the carb ladder? Heck, you might even be ready for Iga Świątek’s spaghetti or shells next.
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