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 caloriescarbohydrate: 139 gcholesterol: 4.4 mgfat: 31.9 gfiber: 4.1 gprotein: 14.1 gsaturatedFat: 5 gservingSize: -sodium: 180.4 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries
Directions
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Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
Place cranberries in bowl of hot water to soak.
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.
In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
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.
Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.