- 1 (12 ounce) box Barilla® Gluten Free Rotini
- 1/2 cup dried cranberries
- 1/2 cup hot water
- 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-Reggiano cheese
- 3 ice cubes
- 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.