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Cranberry Pesto Pasta

Easy to make, rich and irresistibly delicious that comes together in less than 30 minutes. What's better than a festive pasta dish for the holidays!

Servings: 6   |    Prep: 5 mins   |    Cook: 20 mins


Homemade Cranberry Pesto Sauce
1 cup Frozen cranberries
1 cup Fresh Basil leaves or Cilantro (or combination of both)
3 Garlic cloves
1/4 cup Sliced Almonds
1/3 cup Parmesan cheese grated
1/2 tsp Black peppercorns
1/2 tsp Cayenne powder or red chile powder
1/3 cup Olive oil
Salt, to taste

For Cranberry Pesto Pasta
1 pound DaVinci Fettuccine Pasta
3 tbsp Frozen cranberries
1 1/2 tbsp DaVinci Olive oil
Salt, to taste


1. In a food processor or blender, add all the ingredients mentioned in ‘Homemade Cranberry pesto Sauce’ and blend it until it is smooth.
2. Using a spatula scrape the sides of the food processor every few seconds to ensure uniform and quick blending.
3. Adjust the salt as per your taste. You can use this immediately or store it in refrigerator for several weeks in an air-tight jar.
4. Cook the pasta according to package instructions in salted boiling water, drain them and keep this aside.
5. Meanwhile heat 1 tbsp of olive oil in a non-stick pan. Add frozen cranberries and saute it for 2 to 3 minutes till it becomes soft. Transfer this to a plate. You will use this for garnish.
6. To the same pan add remaining 1/2 tbsp of olive oil and the pesto prepared in step I and saute it on medium flame for 2 minutes.
7. Next add the cooked pasta and mix till it is well combined.
8. Cranberry Pesto Pasta is now ready. Garnish it with cranberries, some more grated Parmesan cheese, cilantro or basil leaves, spring onions and drizzle olive oil if desired.

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