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


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Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews & Cranberries
PREPARATION TIME
35 minutes

DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


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



Preparation 10 minutes preparation + 25 minutes cooking
1. PRE-HEAT the oven to 425° F and bring a large pot of water to a boil

2. TOSS 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

3. 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

6. ADD the ice cubes and puree

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

8. COOK the pasta according to the package directions, drain reserving ½ cup cooking water

9. ADD the cooking water pasta and cranberries to the pesto, then stir to combine