Best served on penne, rigatoni or some other substantial pasta.
Gluten Free Rotini With A Charred Green Onion Pesto, Toasted Cashews And Cranberries
Add pasta and cook for 8 to 10 minutes or until al dente;
Recipe Summary Gluten Free Rotini With A Charred Green Onion Pesto, Toasted Cashews And Cranberries
This flavorful dish combines rotini pasta with a fresh green onion pesto, toasted cashews and cranberries.Ingredients | Roasted Vegetable Pasta Giada
1 (12 ounce) box Barilla® Gluten Free Rotini
1 bunch green onions
7 tablespoons extra virgin olive oil, divided
salt and black pepper to taste
¼ cup cashews
¼ cup grated Parmigiano cheese
ice cubes
½ cup dried cranberries
½ cup hot water
Directions
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.
Info | Roasted Vegetable Pasta Giada
Servings:
4
Yield:
4 servings
TAG : Gluten Free Rotini With A Charred Green Onion Pesto, Toasted Cashews And Cranberries
Trusted Brands: Recipes and Tips, Barilla Gluten Free,
