Ingredients

• 1 (12 ounce) box Barilla® 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

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Instructions

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.