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


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Barilla® Gluten Free Rotini with Charred Green Onion Pesto, Cashews, and Cranberries
PREPARATION TIME
20 minutes

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Gluten Free Rotini
1 bunch green onions charred
7 tablespoons extra virgin olive oil divided
¼ cup cashews
¼ cup parmigiano reggiano cheese grated
3 ice cubes
½ cup dried cranberries reconstituted in ½ cup hot water
salt and black pepper to taste



Preparation 10 minutes preparation + 10 minutes cooking
1. PRE-HEAT the oven to 425°F

2. BRING a large pot of water to a boil, add salt

3. TOSS green onions with 1 tablespoon of olive oil in a large skillet over medium heat, season with salt and black pepper

4. ; PLACE green onions on a sheet tray and roast in the oven until lightly charred, about 10 minutes

5. REMOVE green onions from the oven and let them cool down

6. COMBINE green onions, cashews and parmigiano reggiano cheese in a blender, pulse for 5 seconds

7. DRIZZLE in the remaining olive oil and season with salt and black pepper to taste

8. ADD ice cubes and puree to make pesto

9. REMOVE pesto from the blender and place it in a large bowl

10. COOK pasta according to the package directions

11. DRAIN pasta and reserve ½ cup pasta cooking liquid

12. ADD pasta cooking liquid, pasta and cranberries to the pesto, stir to combine before serving