Description
For the Pasta:
8 oz pastina (or small pasta such as acini di pepe)
1 tablespoon olive oil
½ cup brie cheese, cubed
¼ cup dried cranberries
¼ cup walnuts, toasted
1 tablespoon butter
½ cup heavy cream
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook pastina according to package instructions. Drain, reserving ½ cup pasta water.
In a large skillet, heat olive oil and butter over medium heat. Add the cooked pastina, stirring to coat in the oil and butter.
Pour in the heavy cream, and stir in the brie cheese, allowing it to melt into the cream. Add reserved pasta water as needed to create a creamy sauce.
Add the dried cranberries and toasted walnuts, stirring gently to combine. Season with salt and black pepper.
Serve immediately, garnished with extra Parmesan cheese if desired.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 390 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pastina and cook according to package directions until al dente. Before draining, carefully scoop out ½ cup of the starchy pasta water and set it aside.
2. Toast the Walnuts: While the pasta cooks, place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Remove from the skillet immediately to prevent burning.
3. Create the Sauce: In a large skillet, heat the olive oil and butter over medium heat. Add the drained pastina and toss to coat. Reduce heat to medium-low and pour in the heavy cream. Add the cubed brie, stirring gently until it melts completely into a creamy sauce.
4. Adjust Consistency: If the sauce is too thick, add the reserved pasta water one tablespoon at a time, stirring until you reach your desired creaminess.
5. Final Combine: Remove the skillet from the heat. Fold in the toasted walnuts, dried cranberries, grated Parmesan, salt, and pepper. Stir until everything is beautifully combined and heated through.
Serving Suggestions
This rich and creamy pasta is a star on its own but can be elevated with simple pairings. Serve it as a decadent main course alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness. For a heartier meal, pair it with a simple roasted chicken breast or pan-seared scallops. Garnish with extra Parmesan, a crack of black pepper, and a few extra cranberries for a pop of color.
How-to Summary
Cook pastina and reserve pasta water. Toast walnuts. In a skillet, combine cooked pasta with butter, oil, and cream. Melt brie into the sauce, using pasta water to thin if needed. Off heat, stir in cranberries, walnuts, Parmesan, salt, and pepper. Serve immediately.
Frequently Asked Questions
Can I use a different cheese instead of brie? Yes. For a similar creamy, mild flavor, try Camembert. For a stronger taste, Gorgonzola or goat cheese are excellent substitutes, but adjust the quantity to your preference.
My sauce is too thin. How can I thicken it? Let it simmer on low heat for an extra minute or two, stirring constantly. The pasta will continue to absorb the liquid. You can also add a sprinkle of extra Parmesan cheese, which will help thicken the sauce as it melts.
Can I make this dish ahead of time? It’s best served fresh. The pasta will absorb the sauce as it sits, becoming less creamy. If you must, prepare the components separately and combine them gently with a splash of warm cream or milk when ready to serve.
What can I use if I don’t have pastina? Any small pasta works well. Orzo, ditalini, or even small shells are perfect alternatives. Adjust the cooking time according to the package instructions for your chosen pasta.
Are there any nut-free alternatives for the walnuts? Absolutely. For a similar crunch, use toasted pine nuts or pumpkin seeds (pepitas). For a completely nut-free version, omit the nuts entirely and add toasted breadcrumbs for texture.
Common Mistakes to Avoid
Avoid using pre-crumbled walnuts, as toasting them whole brings out their maximum flavor. Do not add the cranberries and walnuts while the skillet is still on high heat, as this can cause the nuts to burn and the cranberries to become too chewy. Crucially, do not skip reserving the starchy pasta water—it’s the key to creating a silky, emulsified sauce that clings to the pasta.
Conclusion
This Pastina with Brie, Cranberries, and Walnuts is a stunning dish that proves elegance can be simple. In just 20 minutes, you create a harmonious blend of creamy, tangy, crunchy, and savory flavors that is perfect for a quick weeknight dinner or a impressive meal for guests. Mastering the simple technique of using pasta water unlocks a restaurant-quality sauce. Give this recipe a try and enjoy a truly special pasta experience.
