Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries

Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries

7

"This flavorful dish combines rotini pasta with a fresh green onion pesto, toasted cashews and cranberries."

Ingredients

{{adjustedServings}} servings 892 cals
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Nutrition

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  • Calories:
  • 892 kcal
  • 45%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 139g
  • 45%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Pre-heat the oven to 425 degrees F and bring a large pot of water to a boil.
  2. Place cranberries in bowl of hot water to soak.
  3. 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.
  4. In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
  5. 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.
  6. Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
  7. Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.
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Reviews

7
  1. 7 Ratings

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I made 1/2 batch of this and wish I would have seen Marianne's review prior because using a stick blender would have made this easier. My regular blender didn't work well for 1/2 recipe. I also ...

The star of this dish is certainly the pesto, but it did not carry this dish enough for us. It is very easy to fix (I used my Smart Stick to mix up the pesto because I made a small batch). I w...

I loved JRbaker's suggestion of adding the grilled chicken, and I'll do that next time we make the recipe. I'm also going to try the pesto on other dishes.