Barilla® Gluten Free Rotini With Charred Green Onion Pesto, Cashews, And Cranberries

1. 1

   Pre-heat the oven to 425 degrees F (215 C). Reconstitute cranberries in 1/2 cup hot water.

2. 2

   Bring a large pot of water to a boil; add salt.

3. 3

   Toss green onions with 1 tablespoon of olive oil in a large skillet over medium heat, season with salt and black pepper. Place green onions on a sheet tray and roast in the oven until lightly charred, about 10 minutes.

4. 4

   Remove green onions from the oven and let them cool down.

5. 5

   Combine green onions, cashews and Parmigiano-Reggiano cheese in a blender, pulse for 5 seconds. Drizzle in the remaining olive oil and season with salt and black pepper to taste. Add ice cubes and puree to make pesto.

6. 6

   Remove pesto from the blender and place it in a large bowl.

7. 7

   Cook pasta according to the package directions. Drain pasta and reserve 1/2 cup pasta cooking liquid.

8. 8

   Add pasta cooking liquid, pasta and drained cranberries to the pesto, stir to combine before serving.

* Per serving · 4 servings · Values may vary.