Best 5 Gluten Free Rotini With A Charred Green Onion Pesto Toasted Cashews And Cranberries Recipes
Are you looking for a tantalizing and delectable dish that combines the flavors of rotini, charred green onion pesto, toasted cashews, and cranberries? This gluten-free recipe offers a burst of incredible flavors and textures that will leave you craving more. With its unique combination of ingredients, this dish is sure to impress your taste buds and become a favorite among family and friends. Get ready to embark on a culinary journey that will awaken your senses and satisfy your cravings with this tantalizing gluten-free rotini dish.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Opt for high-quality gluten-free rotini: Always select a reputable brand that specializes in crafting premium gluten-free pasta. These brands often utilize carefully sourced ingredients and employ meticulous processes to ensure the highest levels of quality and taste. - Embrace the distinct flavors of charred green onions: To create a wonderfully aromatic pesto, char the green onions over an open flame or in a hot skillet. This technique imparts a delightful smokiness and depth of flavor to the pesto. - Don't skip toasting the cashews: Taking the time to toast the cashews before adding them to the pesto enhances their flavor and adds a delightful crunch. It's a small step that makes a big difference in the overall taste experience. - Experiment with different types of greens: Feel free to explore various leafy greens for the pesto, such as baby spinach, arugula, or basil. Each green offers unique flavor notes that can complement the charred green onions harmoniously.Conclusion:
Gluten-free rotini with charred green onion pesto, toasted cashews, and cranberries is a delectable dish that tantalizes the taste buds with its vibrant flavors and textures. It caters to individuals with gluten sensitivities or preferences while delivering a satisfying culinary experience. The charred green onion pesto is the star of the show, boasting a smoky and aromatic profile that pairs perfectly with the al dente rotini. Toasted cashews add a delightful crunch, while cranberries impart a touch of sweetness and tartness. This recipe is a testament to the fact that gluten-free cooking can be both delicious and visually appealing. Bon appétit!
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