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.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 180.4 mg, Sugar 11.5 g
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