Creamy pasta with goat cheese, cranberries, and pomegranate for surprising flavor, color, and festive flair.
# Components:
→ Pasta
01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil
→ Sauce
03 - 4 oz fresh goat cheese, softened
04 - 0.5 cup whole milk or cream
05 - 0.5 cup dried cranberries
06 - 1 tablespoon honey
07 - Zest of 1 lemon
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 0.5 cup pomegranate arils
10 - 2 tablespoons chopped fresh parsley
11 - 0.25 cup toasted walnuts, chopped (optional)
# Directions:
01 - Boil pasta in a large pot of salted water until al dente. Reserve 0.5 cup of cooking liquid, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add dried cranberries and honey, stirring for 2-3 minutes until cranberries soften.
03 - Reduce heat. Add goat cheese, milk or cream, and lemon zest to the skillet, stirring gently until a smooth sauce forms. Season with salt and pepper.
04 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
05 - Divide pasta among plates. Garnish with pomegranate arils, parsley, and toasted walnuts if using.
06 - Serve immediately, with optional extra lemon zest.
