Barilla® Gluten Free Rotini With Charred Green Onion Pesto, Cashews, And Cranberries – a delicious recipe with Barillau00ae, cranberries, water, green onions, extra-virgin olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pre-heat the oven to 425 degrees F (215 C). Reconstitute cranberries in 1/2 cup hot water.
2
Bring a large pot of water to a boil; add salt.
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
Remove green onions from the oven and let them cool down.
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
Remove pesto from the blender and place it in a large bowl.
7
Cook pasta according to the package directions. Drain pasta and reserve 1/2 cup pasta cooking liquid.
8
Add pasta cooking liquid, pasta and drained cranberries to the pesto, stir to combine before serving.
270
kcal
Calories
29
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12 ounce) box Barilla(R) Gluten Free Rotini, 1/2 cup dried cranberries, 1/2 cup hot water, 1 bunch green onions, and more.
Yes, Barilla® Gluten Free Rotini With Charred Green Onion Pesto, Cashews, And Cranberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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