Best 5 Barilla Gluten Free Rotini With Charred Green Onion Pesto Cashews And Cranberries Recipes
Prepare to embark on a culinary adventure with "Barilla Gluten Free Rotini with Charred Green Onion Pesto, Cashews, and Cranberries"! This delectable dish promises a symphony of flavors that will tantalize your taste buds. Juicy cranberries add a burst of tartness, while roasted cashews provide a satisfying crunch. The charred green onion pesto, with its smoky and herbaceous notes, binds all the ingredients together, creating a harmonious balance of textures and flavors. Get ready to indulge in a gluten-free pasta experience that's both wholesome and utterly delicious!
Here are our top 5 tried and tested recipes!
BARILLA® GLUTEN FREE ROTINI WITH CHARRED GREEN ONION PESTO, CASHEWS, AND CRANBERRIES
Charred green onion pesto with cashews and cranberries is tossed with gluten free rotini pasta for a quick and easy dinner.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 425 degrees F (215 C). Reconstitute cranberries in 1/2 cup hot water.
- Bring a large pot of water to a boil; add salt.
- Toss green onions with 1 tablespoon of olive oil in a large skillet over medium heat, season with salt and black pepper. Place green onions on a sheet tray and roast in the oven until lightly charred, about 10 minutes.
- Remove green onions from the oven and let them cool down.
- Combine green onions, cashews and Parmigiano-Reggiano cheese in a blender, pulse for 5 seconds. Drizzle in the remaining olive oil and season with salt and black pepper to taste. Add ice cubes and puree to make pesto.
- Remove pesto from the blender and place it in a large bowl.
- Cook pasta according to the package directions. Drain pasta and reserve 1/2 cup pasta cooking liquid.
- Add pasta cooking liquid, pasta and drained cranberries to the pesto, stir to combine before serving.
Nutrition Facts : Calories 594.4 calories, Carbohydrate 92.7 g, Cholesterol 2.9 mg, Fat 21.2 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.3 g, Sodium 120.2 mg, Sugar 7.7 g
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.
Provided by Barilla
Categories Barilla Gluten Free
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 891.6 calories, Carbohydrate 139 g, Cholesterol 4.4 mg, Fat 31.9 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 5 g, Sodium 180.4 mg, Sugar 11.5 g
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.
Provided by Barilla
Categories Barilla Gluten Free
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 891.6 calories, Carbohydrate 139 g, Cholesterol 4.4 mg, Fat 31.9 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 5 g, Sodium 180.4 mg, Sugar 11.5 g
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.
Provided by Barilla
Categories Barilla Gluten Free
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 891.6 calories, Carbohydrate 139 g, Cholesterol 4.4 mg, Fat 31.9 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 5 g, Sodium 180.4 mg, Sugar 11.5 g
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.
Provided by Barilla
Categories Barilla Gluten Free
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 891.6 calories, Carbohydrate 139 g, Cholesterol 4.4 mg, Fat 31.9 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 5 g, Sodium 180.4 mg, Sugar 11.5 g
Tips:
- To save time, use pre-made pesto or a store-bought rotisserie chicken.
- If you don't have cashews, you can substitute another type of nut, such as walnuts or almonds.
- Feel free to add other vegetables to the pasta, such as broccoli, zucchini, or bell peppers.
- If you don't have cranberries, you can substitute another dried fruit, such as raisins or cherries.
- For a vegetarian version of the dish, omit the chicken and add more vegetables.
Conclusion:
This Barilla Gluten-Free Rotini with Charred Green Onion Pesto, Cashews, and Cranberries is a delicious and easy-to-make dish that's perfect for a weeknight meal. The charred green onion pesto adds a smoky flavor to the pasta, and the cashews and cranberries provide a crunchy and tangy contrast. This dish is also a great way to use up leftover chicken. Whether you're serving it to your family or to guests, this pasta dish is sure to be a hit.
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