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
