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- Preparing Time: -
- Total Time: -
- Served Person: 4
- ice cubes
- 1/2 cup dried cranberries
- salt and black pepper to taste
- 1/2 cup hot water
- 1/4 cup cashews
- 1 bunch green onions
- 1/4 cup grated parmigiano cheese
- 1 (12 ounce) box barilla® gluten free rotini
- 7 tablespoons extra virgin olive oil, divided
- Carbohydrate 139
- Cholesterol 4
- Fat 31.9
- Protein 14.1
- Sodium 180
- Calories 892 calories;
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.
