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Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries

Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 650 calories, 15g of protein, and 31g of fat. It is perfect for Christmas. A mixture of salt and pepper, cranberries, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ice cubes you could follow this main course with the Nectarine, Blackberry, and Pecan Sundaes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
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PotPot
2
Place cranberries in bowl of hot water to soak.
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CranberriesCranberries
WaterWater
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3
Toss the green onions with 1 tablespoon of olive oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
Green OnionsGreen Onions
Olive OilOlive Oil
4
Place on a sheet tray and roast in the oven until lightly charred, about 10 minutes.
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5
Remove the onions from the oven and let them cool down.
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OnionOnion
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6
In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
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Parmigiano ReggianoParmigiano Reggiano
CashewsCashews
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OnionOnion
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7
Slowly drizzle in the remaining olive oil and season with salt and pepper to taste.
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Olive OilOlive Oil
8
Add the ice cubes and puree.
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Ice CubesIce Cubes
9
Remove the pesto from the blender and place in a large bowl.
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PestoPesto
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10
Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid.
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11
Drain cranberries.
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12
Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.
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CranberriesCranberries
PastaPasta
PestoPesto
DifficultyHard
Ready In45 m.
Servings4
Health Score21
Dish TypesSide Dish
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