Pasta and Strawberries Romanoff

3 cup (8 oz.) Mostaccioli, uncooked
1 tsp Walnut or vegetable oil
2 cup(1 pt.) sliced fresh strawberries, divided
1/3 cup Toasted Coconut
1/2 cup Whipping cream
2 tbsp Powdered sugar
2 tsp cherry brandy
1/2 tsp Vanilla extract
Salad greens
1/2 cup Toasted chopped walnuts

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups strawberries and coconut. Set aside.

In food processor or blender, process remaining strawberries and remaining ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened. Serve on greens. Spoon dressing over top; sprinkle with toasted walnuts.  6 servings

*To toast coconut and walnuts: Heat oven to 350 F.

Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown.