Gluten Free Rotini With A Charred Green Onion Pesto Toasted Cashews And Cranberries Recipes

BARILLA® GLUTEN FREE ROTINI WITH CHARRED GREEN ONION PESTO, CASHEWS, AND CRANBERRIES

Steps:

• 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.

GLUTEN FREE ROTINI WITH A CHARRED GREEN ONION PESTO, TOASTED CASHEWS AND CRANBERRIES

Steps:

• Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
• Place cranberries in bowl of hot water to soak.
• Toss the 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. Remove the onions from the oven and let them cool down.
• In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
• Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree. Remove the pesto from the blender and place in a large bowl.
• Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
• Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.

GLUTEN FREE ROTINI WITH A CHARRED GREEN ONION PESTO, TOASTED CASHEWS AND CRANBERRIES

Steps:

• Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
• Place cranberries in bowl of hot water to soak.
• Toss the 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. Remove the onions from the oven and let them cool down.
• In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
• Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree. Remove the pesto from the blender and place in a large bowl.
• Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
• Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.

GLUTEN FREE ROTINI WITH A CHARRED GREEN ONION PESTO, TOASTED CASHEWS AND CRANBERRIES

Steps:

• Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
• Place cranberries in bowl of hot water to soak.
• Toss the 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. Remove the onions from the oven and let them cool down.
• In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
• Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree. Remove the pesto from the blender and place in a large bowl.
• Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
• Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.

GLUTEN FREE ROTINI WITH A CHARRED GREEN ONION PESTO, TOASTED CASHEWS AND CRANBERRIES

Steps:

• Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
• Place cranberries in bowl of hot water to soak.
• Toss the 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. Remove the onions from the oven and let them cool down.
• In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
• Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree. Remove the pesto from the blender and place in a large bowl.
• Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
• Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.