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

• 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

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. 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.
4. In a blender combine the onions, cashews and Parmigiano cheese, pulse for 5 seconds.
5. 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.
6. Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid. Drain cranberries.
7. Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.

barillauae, green onions, extra virgin olive oil, salt, cashews, cheese, cranberries, water

Taken from www.allrecipes.com/recipe/236349/gluten-free-rotini-with-a-charred-green-onion-pesto-toasted-cashews-and-cranberries/ (may not work)