I love cranberries. They are easy to use and versatile, perfect for making both sweet desserts and savory treats. Today, I’ll share a recipe for cranberry pesto and use it as a base to make delicious pasta. The pesto has a delicate sour and tart taste, complemented by the flavors of basil.
CRANBERRY PESTO PASTA
I often make pasta at home because it’s a comforting and easy meal, especially after a long day. My Family sometimes asks for pasta or pasta salads for their lunch. I used angel hair pasta in this recipe, but you can use any pasta you like.
You only need cranberry pesto, no other herbs or spices. This pasta travels well, making it great for lunchboxes, make-ahead meals, parties, tailgating events, football parties, game nights, potlucks, Thanksgiving, and Christmas dinners. Let me know how it turns out! Enjoy!
INGREDIENTS YOU’LL NEED
- Spaghetti – 1 lb
- Pine nuts – ⅓ cup
- Frozen cranberries – ¼ cup
- Basil sprigs – 8
- Grated parmesan – ½ cup
- Olive oil – 8 tbsp
- Salt & pepper to taste
INSTRUCTIONS TO MAKE CRANBERRY PESTO PASTA
- Toast pine nuts in an ungreased pan until light brown. Remove from pan. Coarsely chop pine nuts and cranberries. Finely chop basil leaves. Mix pine nuts, cranberries, basil, 2/3 parmesan, oil, salt, and pepper.
- Boil noodles as per packet instructions. Strain and mix with basil cranberry pesto. Season with salt and pepper. Sprinkle the remaining parmesan on the spaghetti and serve.
- If you do not have basil, you can use cilantro or coriander.
- You can Switch pine nuts with almonds, pistachios, walnuts, hazelnuts, cashews, roasted sunflower seeds, etc.
- Adjust pesto amount as desired. I used frozen cranberries, but fresh cranberries work too.
Cranberry Pesto Pasta is a delicious dish made with pasta coated in a flavorful pesto sauce that includes cranberries as a key ingredient.
Yes, you can use fresh cranberries instead of frozen ones for the pesto sauce. Both work well, but fresh cranberries might offer a slightly different taste.
Yes, you can store the leftover Pasta in an airtight container in the refrigerator for up to 3-4 days.