Gluten Free Rotini With A Charred Green Onion Pesto, Toasted Cashews And Cranberries – a delicious recipe with Barillau00ae, green onions, extra virgin olive oil, salt, cashews, cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
2
Place cranberries in bowl of hot water to soak.
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
In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
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
Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
7
Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.
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 bunch green onions, 7 tablespoons extra virgin olive oil, divided, salt and black pepper to taste, and more.
Yes, Gluten Free Rotini With A Charred Green Onion Pesto, Toasted 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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