Description
12 oz pasta (such as fusilli, penne, or spaghetti)
½ cup basil pesto (store-bought or homemade)
Zest and juice of 1 lemon
¼ cup extra virgin olive oil
½ tsp salt
¼ tsp black pepper
½ cup dried cranberries
¼ cup walnuts, toasted and chopped
8 oz burrata cheese, torn into pieces
¼ cup grated Parmesan cheese
¼ cup fresh basil leaves, for garnish
Directions:
Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
In a large bowl, whisk together the pesto, lemon zest, lemon juice, olive oil, salt, and black pepper.
Toss the warm pasta with the pesto mixture, adding a splash of reserved pasta water if needed for a smooth consistency.
Fold in the dried cranberries and toasted walnuts.
Transfer to a serving dish and top with torn burrata, grated Parmesan, and fresh basil leaves.
Serve warm or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
