Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries recipe

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Rotini
1 bunch green onions
7 tablespoons extra virgin olive oil, divided
salt and black pepper to taste
¼ cup cashews
¼ cup grated Parmigiano cheese
ice cubes
½ cup dried cranberries
½ cup hot water

Nutrition Info

891.6 calories
carbohydrate: 139 g
cholesterol: 4.4 mg
fat: 31.9 g
fiber: 4.1 g
protein: 14.1 g
saturatedFat: 5 g
servingSize: -
sodium: 180.4 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.

  2. Place cranberries in bowl of hot water to soak.

  3. Toss the green onions with 1 tablespoon of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven until lightly charred, about 10 minutes. Remove the onions from the oven and let them cool down.

  4. In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.

  5. Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree. Remove the pesto from the blender and place in a large bowl.

  6. Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.

  7. Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.

Recipe Yield

4 servings

Recipe Note

This flavorful dish combines rotini pasta with a fresh green onion pesto, toasted cashews and cranberries.

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