Description
8 oz pasta (spaghetti, penne, or your choice)
1/2 cup dried cranberries
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup chopped walnuts (or pine nuts)
1/2 cup arugula (optional for garnish)
Directions:
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a small bowl, soak the dried cranberries in fresh lemon juice for 5 minutes to soften them.
In a large skillet over medium heat, warm the olive oil. Add the softened cranberries with the lemon juice and stir for 1-2 minutes.
Reduce the heat to low, then stir in the pesto, lemon zest, red pepper flakes, salt, and black pepper.
Add the cooked pasta and reserved pasta water, tossing to coat evenly. Let simmer for 2-3 minutes until everything is well combined.
Remove from heat and mix in the Parmesan cheese and chopped walnuts.
Serve warm, garnished with fresh arugula and extra Parmesan if desired.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 350 kcal per serving
Servings: 2
