Gluten Free Rotini With A Charred Green Onion Pesto, Toasted Cashews And Cranberries
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
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
4
Place on a sheet tray and roast in the oven until lightly charred, about 10 minutes
5
Remove the onions from the oven and let them cool down
6
In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds
7
Slowly drizzle in the remaining olive oil and season with salt and pepper to taste
8
Add the ice cubes and puree
9
Remove the pesto from the blender and place in a large bowl
10
Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid
11
Drain cranberries
12
Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine