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| Barilla® Gluten Free Rotini with Charred Green Onion Pesto, Cashews, and Cranberries |
"Charred green onion pesto with cashews and cranberries is tossed with gluten free rotini pasta for a quick and smooth dinner."
Ingredients :
- 1 (12 ounce) box Barilla® Gluten Free Rotini
- half of cup dried cranberries
- half of cup warm water
- 1 bunch green onions
- 7 tablespoons greater-virgin olive oil, divided
- salt and black pepper to flavor
- 1/four cup cashews
- 1/4 cup grated Parmigiano-Reggiano cheese
- three ice cubes
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 35M |
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- Pre-warmth the oven to 425 degrees F (215 C). Reconstitute cranberries in 1/2 cup hot water.
- Bring a massive pot of water to a boil; add salt.
- Toss green onions with 1 tablespoon of olive oil in a huge skillet over medium warmth, season with salt and black pepper. Place inexperienced onions on a sheet tray and roast in the oven until gently 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 within the remaining olive oil and season with salt and black pepper to flavor. Add ice cubes and puree to make pesto.
- Remove pesto from the blender and region it in a large bowl.
- Cook pasta in keeping with the bundle directions. Drain pasta and reserve half of cup pasta cooking liquid.
- Add pasta cooking liquid, pasta and drained cranberries to the pesto, stir to mix earlier than serving.
Notes :
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