Description
12 oz pasta of choice (linguine, penne, or fusilli)
½ cup dried cranberries
⅓ cup toasted almonds, chopped
1 cup fresh basil leaves
1 clove garlic
½ cup grated Parmesan cheese
⅓ cup olive oil
1 tbsp lemon juice
1 tsp lemon zest
½ cup heavy cream
Salt and black pepper, to taste
Directions:
Cook pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
In a food processor, blend basil, cranberries, toasted almonds, garlic, Parmesan cheese, olive oil, lemon juice, lemon zest, salt, and black pepper until
smooth.
In a pan over medium heat, warm the pesto with heavy cream, stirring until creamy and combined. Add reserved pasta water as needed to reach desired consistency.
Toss the cooked pasta with the creamy cranberry pesto sauce until fully coated.
Serve warm, garnished with extra toasted almonds and Parmesan. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Ingredients: Before you begin cooking, measure all ingredients. Toast the almonds in a dry pan over medium heat until fragrant, then chop them. Zest and juice the lemon.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Before draining, carefully reserve ½ cup of the starchy pasta water.
- Make the Pesto: In the bowl of a food processor, combine the fresh basil, dried cranberries, toasted almonds, garlic clove, grated Parmesan, olive oil, lemon juice, lemon zest, salt, and pepper. Pulse until a coarse paste forms, scraping down the sides as needed.
- Create the Sauce: Pour the pesto into a large skillet or pan over medium heat. Add the heavy cream and stir constantly until the mixture is warm, creamy, and fully integrated. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until it reaches a silky consistency that will coat the pasta.
- Combine and Serve: Add the drained pasta directly to the skillet with the sauce. Toss vigorously for 1-2 minutes until every piece is evenly coated. Serve immediately.
Serving Suggestions
This versatile pasta dish pairs beautifully with several sides. For a light meal, serve it with a simple arugula salad dressed with lemon vinaigrette. To make it more substantial, add grilled chicken breast, shrimp, or pan-seared scallops on top. For a vegetarian protein boost, white beans or chickpeas stirred into the sauce work wonderfully. A crisp glass of Pinot Grigio or Sauvignon Blanc complements the creamy, tangy flavors.
How-to Summary
In short: Cook pasta, reserve water. Blend cranberries, almonds, basil, garlic, Parmesan, oil, and lemon into a pesto. Warm pesto with cream in a pan, thinning with pasta water as needed. Toss sauce with pasta and serve hot with extra almonds and cheese.
Frequently Asked Questions
Can I make this pesto ahead of time? Yes, the cranberry-almond pesto can be made and stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, warm it gently with the cream.
What can I use instead of heavy cream? For a lighter version, substitute full-fat coconut milk or half-and-half. Note that the sauce may be slightly less rich.
Is there a nut-free alternative to almonds? Absolutely. Toasted sunflower seeds or pumpkin seeds (pepitas) make an excellent, crunchy substitute.
Can I use a different cheese? While Parmesan is classic, Pecorino Romano offers a sharper bite, and a mild Asiago would also work well.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy reserved water is crucial for creating a silky, emulsified sauce that clings to the pasta. Don’t forget it.
- Over-processing the Pesto: Pulse the ingredients until just combined. Over-blending can heat and bruise the basil, dulling its fresh flavor and vibrant color.
- Using Pre-grated Cheese: Pre-grated Parmesan often contains anti-caking agents that can prevent it from melting smoothly. For best results, grate a block of cheese fresh.
- Letting the Sauce Boil: When warming the pesto and cream, keep the heat at medium or lower. Boiling can cause the cream to curdle and the oil to separate.
Conclusion
This Creamy Cranberry Pesto Pasta is a stunning dish that masterfully balances sweet, savory, tangy, and creamy elements. It’s surprisingly simple to prepare in about 20 minutes, making it ideal for both busy weeknights and impressive dinner parties. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality meal that is sure to become a new favorite. Enjoy the delightful combination of flavors and textures in every bite.
