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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



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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 892 kcal
  • 45%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 139g
  • 45%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet


  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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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 screwed up by adding the full amount of pasta water instead of cutting it in 1/2. Still, I think it would be wise to double the pesto for the amount of pasta this calls for. The pesto was good but once combined with the pasta it seemed lost. I liked the cashews and cranberry combination, a little sweet and salty - a favorite of mine. I may try again with these changes and try with zoodles (zucchini noodles) for fun and lower carbs, although Barilla is my favorite go-to pasta.




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 was able to share the box of gluten-free pasta with someone who needs to use it; I can be very happy to go back to regular pasta--and I almost always buy Barilla because it's the best in the grocery store (in my opinion).




This is an easy to make side pasta salad for a light summer dinner. (But don’t forget to warn people that there are cashews in case they are allergic!) I was happy to learn that Barilla® now has gluten free pasta, because I have hosted friends who have gluten intolerance in the past, and it is difficult to find recipes that don’t include gluten.

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