Cranberry Walnut Holiday Farfalle

• 8 oz farfalle pasta
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme leaves
• Salt, to taste
• Pepper, to taste
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Cook the farfalle according to package instructions until al dente. Drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté for about 1 minute until fragrant.
4. 4 Toss in the cranberries and walnuts, cooking for another 2-3 minutes until warmed through.
5. 5 Combine the cooked pasta with the cranberry and walnut mixture in the skillet.
6. 6 Stir in Parmesan cheese, parsley, and thyme until well combined.
7. 7 Season with salt and pepper to taste. If using, sprinkle feta cheese on top.
8. 8 Serve warm and enjoy!

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• For a vegan option, omit the Parmesan and feta cheese or use vegan alternatives.

Substitutions

• Substitute farfalle with penne or fusilli if desired.

Pairings

• Compliments a charcuterie board or roasted vegetables.

Nutrition

Tips

• For added texture, toast the walnuts in a dry skillet before adding them to the pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat gently on the stovetop with a bit of water or broth.

Serving Suggestions

• Pair with roasted turkey or as a hearty side to any holiday meal.

FAQ