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| Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries |
"This flavorful dish combines rotini pasta with a fresh green onion pesto, toasted cashews and cranberries."
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
- 1/4 cup cashews
- 1/4 cup grated Parmigiano cheese
- ice cubes
- 1/2 cup dried cranberries
- 1/2 cup hot water
Instructions :
| Prep : | Cook : 4M | Ready in : |
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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.
Notes :
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