Gluten Free Rotini With A Charred Green Onion Pesto, Toasted Cashews And Cranberries

1. 1

   Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.

2. 2

   Place cranberries in bowl of hot water to soak.

3. 3

   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.

4. 4

   In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.

5. 5

   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.

6. 6

   Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.

7. 7

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

* Per serving · 4 servings · Values may vary.