Gluten Free Rotini With A Charred Green Onion Pesto, Toasted Cashews And Cranberries - cooking recipe

Ingredients

1 (12 ounce) box Barilla(R) Gluten Free Rotini
1 bunch green onions
7 tablespoons extra virgin olive oil, divided
salt and black pepper to taste
1/4 cup cashews
1/4 cup grated Parmigiano cheese
ice cubes
1/2 cup dried cranberries
1/2 cup hot water

Preparation

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.