Barilla® Gluten Free Rotini

with Charred Green Onion Pesto, Cashews, and Cranberries

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Ingredients for 6 people

  • 1 box Barilla® Gluten Free Rotini
  • 1 bunch green onions charred
  • 7 tablespoons (105mL) extra virgin olive oil, divided
  • ¼ cup (43 g) cashews
  • ¼ cup (85 g) Parmigiano-Reggiano cheese, grated
  • 3 ice cubes
  • ½ cup (170g) dried cranberries, reconstituted in ½ cup (125 mL) hot water
  • salt and black pepper to taste
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  • Pre-heat the oven to 425°F
  • Bring a large pot of water to a boil, add salt
  • Toss green onions with 1 tablespoon (15 mL) 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 ½ cup (170 g) pasta cooking liquid
  • Add pasta cooking liquid, pasta and cranberries to the pesto, stir to combine before serving
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