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Barilla® Gluten Free Rotini

with Charred Green Onion Pesto, Cashews, and Cranberries



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


  1. 1
    Pre-heat the oven to 425°F
  2. 2
    Bring a large pot of water to a boil, add salt
  3. 3
    Toss green onions with 1 tablespoon of olive oil in a large skillet over medium heat, season with salt and black pepper
  4. 4
    Place green onions on a sheet tray and roast in the oven until lightly charred, about 10 minutes
  5. 5
    Remove green onions from the oven and let them cool down
  6. 6
    Combine green onions, cashews and parmigiano reggiano cheese in a blender, pulse for 5 seconds
  7. 7
    Drizzle in the remaining olive oil and season with salt and black pepper to taste
  8. 8
    Add ice cubes and puree to make pesto
  9. 9
    Remove pesto from the blender and place it in a large bowl
  10. 10
    Cook pasta according to the package directions
  11. 11
    Drain pasta and reserve ½ cup pasta cooking liquid
  12. 12
    Add pasta cooking liquid, pasta and cranberries to the pesto, stir to combine before serving

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