A great pasta dish for any occasion:
Place cherries in a strainer, reserving the juice. Stir through 3 tablespoons of cherry juice, maizena (cornstarch) and 25 g of sugar, bubble in the remaining juice, fold in fruit.
Stir through 3 tablespoons milk, 25 g sugar, vanilla sugar and pudding powder. Boil in the remaining milk with the scraped vanilla pod. Cook the pasta at low temperature for 15 to 17 minutes, stirring. Serve with the berries, cherries and lemon balm.
You can also serve the vanilla noodles with apricot or plum compote.
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