By Kushi Mallya of Cook with Kushi
A twist on a traditional pasta dish. Cranberries Pesto Pasta by Kushi Mallya of Cook with Kushi was created for our 2016 Holiday Food Blogger Recipe Challenge. This dish was awarded 1st place in the entree category.
At first we thought cranberries and pesto pasta were an odd combination. There was no doubt in our minds, we had to try it! To our surprise it was delicious and it inspired us to try cranberries in more recipes we would otherwise think strange.
We challenge you to add cranberries into more dishes too! The possibilities are endless.
1 Cup Cape Cod Select Frozen Cranberries
1 Cup Basil Leaves (May For Substitue Cilantro Or Combine The Two)
3 Garlic Cloves
1/4 Cup Sliced Almonds
1/3 Cup Grated Parmesan Cheese
1/2 Tsp. Peppercorns
1/2 Tsp. Cayenne Powder / Red Chili Powder
1/3 Cup Olive Oil
salt To Taste
1lb Of Your Choice Of Pasta
3 Tbsp. Cape Cod Select Frozen Cranberries
1 1/2 Tbsp. Olive Oil
salt To Taste
Step 1: In a food processor or blender, add frozen cranberries, basil leaves, garlic cloves, sliced almonds, parmesan cheese, peppercorns, cayenne powder / recd chili powder, olive oil, and salt and blend until smooth. Using a spatula scrape the sides of the food processor every few seconds to ensure uniform and quick blending. Adjust the salt as per your taste.
Step 2: Cook the pasta according to package instructions in salt boiling water, drain them and keep this aside. Meanwhile heat 1 tbsp of oilve oil in a non-stick pan. Add frozen cranberries and saute for 2-3 minutes or until they become soft. Transfer this to a plate. You will use this for garnish. In the same pan add remaining 1/2 tbsp. of oilve oil and the prepared pesto from step 1 and saute on a medium flame for 2 minutes. Add cooked pasta to pan and mix until well combined. Cranberry Pesto Pasta is now ready. Garnish with cranberries, grated parmesan cheese, cilantro or basil, spring onions and drizzle with olive oil if desired.
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