# Ingredients:
→ Pasta
01 - 12 ounces short pasta (penne or fusilli)
02 - 1 tablespoon olive oil
03 - Salt, for pasta water
→ Cheese & Cranberry
04 - 7 ounces Brie cheese, rind removed and cut into cubes
05 - 3.5 ounces fresh or frozen cranberries
06 - 2 tablespoons honey (maple syrup for vegan option)
07 - 1 teaspoon fresh thyme leaves
08 - 1/2 teaspoon freshly ground black pepper
→ Nuts & Garnish
09 - 1/3 cup walnuts, roughly chopped
10 - 2 tablespoons fresh parsley, chopped
11 - Zest of 1 orange (optional)
# Directions:
01 - Set oven temperature to 400°F.
02 - Boil pasta in salted water according to package directions. Drain and reserve 1/2 cup pasta water.
03 - Place Brie cubes in a small baking dish. Evenly scatter cranberries on top, drizzle with honey, sprinkle with thyme leaves and black pepper.
04 - Bake for 12 to 15 minutes until Brie is melted and cranberries are softened.
05 - Toast walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Remove from heat.
06 - Transfer drained pasta to a large bowl. Pour baked Brie and cranberry mixture over pasta, add reserved pasta water, and gently toss until coated and creamy.
07 - Stir in half the toasted walnuts and half the parsley for flavor distribution.
08 - Plate immediately, garnishing with remaining walnuts, parsley, and optional orange zest.
