Description
12 oz pasta of choice (spaghetti, fusilli, or penne)
1 cup fresh cranberries
1 cup walnuts, toasted
1 clove garlic
1 cup fresh basil leaves
½ cup olive oil
2 tbsp grated Parmesan cheese
1 tbsp lemon juice
Salt and black pepper, to taste
2 balls of burrata cheese
Extra Parmesan cheese for garnish
Directions:
Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a food processor, combine the cranberries, toasted walnuts, garlic, basil, olive oil, Parmesan, lemon juice, salt, and black pepper. Blend until smooth,
adding reserved pasta water as needed to reach desired consistency.
Toss the cooked pasta with the cranberry walnut pesto until well coated.
Divide the pasta among serving plates and top with torn pieces of burrata cheese.
Garnish with extra Parmesan cheese and a sprinkle of black pepper. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
1. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant. Let them cool slightly.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions. Before draining, carefully scoop out 1/2 cup of the starchy pasta water. Drain the pasta.
3. Make the Pesto: In a food processor, combine the fresh cranberries, cooled walnuts, garlic clove, basil leaves, olive oil, grated Parmesan, lemon juice, salt, and pepper. Pulse until finely chopped, then blend until a coarse paste forms.
4. Adjust Consistency: With the processor running, slowly add the reserved pasta water, one tablespoon at a time, until the pesto reaches a smooth, saucy consistency that will coat the pasta.
5. Combine: Return the drained pasta to the warm pot (off the heat). Add the cranberry walnut pesto and toss thoroughly until every strand is coated.
6. Serve: Divide the pesto pasta among plates. Tear the burrata balls over each portion, allowing the creamy interior to spill out. Garnish with extra Parmesan and black pepper.
Serving Suggestions
This vibrant pasta is a complete meal but can be elevated with simple sides. Serve with a light arugula salad dressed in lemon vinaigrette to complement the pesto’s tang. For a protein boost, add grilled chicken or shrimp. To make it a festive centerpiece, arrange the pasta on a large platter, scatter extra whole cranberries and walnut halves for garnish, and place the burrata in the center for a dramatic presentation.
How-to Summary
Toast walnuts, cook pasta (reserving water), and blend all pesto ingredients in a food processor, thinning with pasta water. Toss pesto with cooked pasta, top with torn burrata and extra Parmesan.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? No, dried cranberries are too sweet and chewy. For the best tart flavor and proper texture, fresh cranberries are essential.
What if I don’t have a food processor? You can use a high-powered blender, though you may need to scrape the sides more often. For a rustic version, very finely chop all ingredients by hand and mix with the oil.
How should I store leftovers? Store pesto and pasta separately in airtight containers in the fridge for up to 2 days. The pesto may darken slightly but is still safe to eat. Add fresh burrata when serving leftovers.
Can I make this pesto nut-free? Yes, replace the walnuts with an equal amount of toasted sunflower seeds for a similar texture and nutty flavor without the tree nuts.
Is there a substitute for burrata? Fresh mozzarella (bocconcini) is the closest substitute, though it lacks the creamy center. A high-quality ricotta or a dollop of mascarpone can also provide richness.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is key for helping the pesto emulsify and cling to the pasta. Don’t forget to reserve it.
- Overprocessing the Pesto: Blend just until smooth. Over-blending can heat and wilt the basil, dulling its fresh flavor and color.
- Using Warm Walnuts: Let toasted walnuts cool before adding to the food processor. Warm nuts can release oils and make the pesto greasy.
- Adding Cold Burrata: Let the burrata sit at room temperature for 20-30 minutes before serving. This allows its creamy center to reach the perfect, luscious texture.
Conclusion
This Cranberry Walnut Pesto Pasta with Burrata is a stunning dish that masterfully balances tangy, nutty, creamy, and savory flavors. It proves that with a few quality ingredients and a simple process, you can create a restaurant-worthy meal in just 20 minutes. Perfect for a quick weeknight dinner or an impressive holiday meal, this recipe is sure to become a new favorite. Enjoy the burst of flavor and texture in every bite!
