Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries Popular Recipes

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

"This flavorful dish combines rotini pasta with a clean green onion pesto, toasted cashews and cranberries."

Ingredients :

1 (12 ounce) box Barilla® Gluten Free Rotini
1 bunch inexperienced onions
7 tablespoons more virgin olive oil, divided
salt and black pepper to taste
1/four cup cashews
1/four cup grated Parmigiano cheese
ice cubes
half of cup dried cranberries
half cup hot water

Instructions :

Prep :	Cook : 4M	Ready in :

Pre-heat the oven to 425 levels F and produce a big pot of water to a boil.
Place cranberries in bowl of hot water to soak.
Toss the inexperienced onions with 1 tablespoon of olive oil and season with salt and pepper. Place on a sheet tray and roast within the oven until lightly charred, about 10 minutes. Remove the onions from the oven and allow them to cool down.
In a blender combine the onions, cashews and Parmigiano cheese, pulse for five seconds.
Slowly drizzle in the final olive oil and season with salt and pepper to flavor. Add the ice cubes and puree. Remove the pesto from the blender and vicinity in a huge bowl.
Cook the pasta in line with the package guidelines, drain reserving half cup cooking liquid. Drain cranberries.
Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.

Notes :

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