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

Charred green onion pesto with cashews and cranberries is tossed with gluten free rotini pasta for a quick and easy dinner.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 35m

Yield 6

Number Of Ingredients 9

1 (12 ounce) box Barilla® Gluten Free Rotini
½ cup dried cranberries
½ cup hot water
1 bunch green onions
7 tablespoons extra-virgin olive oil, divided
salt and black pepper to taste
¼ cup cashews
¼ cup grated Parmigiano-Reggiano cheese
3 cubes ice


  • Pre-heat the oven to 425 degrees F (215 C). Reconstitute cranberries in 1/2 cup hot water.
  • Bring a large pot of water to a boil; add salt.
  • 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.
  • Remove green onions from the oven and let them cool down.
  • 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.
  • Remove pesto from the blender and place it in a large bowl.
  • Cook pasta according to the package directions. Drain pasta and reserve 1/2 cup pasta cooking liquid.
  • Add pasta cooking liquid, pasta and drained cranberries to the pesto, stir to combine before serving.

Nutrition Facts : Calories 594.4 calories, Carbohydrate 92.7 g, Cholesterol 2.9 mg, Fat 21.2 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.3 g, Sodium 120.2 mg, Sugar 7.7 g

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