In a small saucepan or skillet melt the butter. Add the peppercorns and strawberries and cook for a minute, just to coat the berries in the butter. Stir in the mint and basil and remove from heat. Salt if necessary.
Bring a pot of salted water to boil and cook the pasta as recommended on package until al dente. Off heat. Drain reserving a spoon or two of water.