gluten-free rotini with cashew pesto and cranberries (gluten free pasta)

pesto equals goodness, in almost any variation.  since we’ve been using cashews a lot lately (see a yummy grain-free sourdough recipe here!), this recipe appealed to me.

 

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more and more companies are catering to the discovery of widespread gluten intolerance, and barilla has jumped in with both feet, creating a line of new gluten-free products.  their rotini is one of those, and they sent us a coupon to give it a try.

 

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the salty green onion and cashew pesto, contrasted with the pop of sweet-tartness from the cranberries, and the addition of a sprinkle of nutritional yeast, makes for a light but hearty meal.

 

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you can view the original recipe here.  we added 1 cup of arugula to the pesto, and we used unsweetened dried cranberries.  i enjoyed this concept so much, next time i plan to try it with zoodles (zucchini noodles).

 

 

gluten free rotini with salmon a

 

gluten-free rotini with cashew pesto and cranberries (gluten free pasta)

Ingredients

  • 1 (12 oz) box gluten free rotini
  • 1 bunch green onions
  • 1 cup fresh arugula
  • 7 tablespoons extra virgin olive oil, divided
  • salt and black pepper to taste
  • 1/4 cup cashews
  • 1/4 cup grated Parmigiano cheese
  • 1/2 cup dried unsweetened cranberries
  • 1/2 cup hot water
  • nutritional yeast, optional, for garnish

Instructions

  1. Pre-heat the oven to 425 degrees 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.
  4. Place on a sheet tray and roast in the oven until lightly charred, about 10 minutes.
  5. Remove the onions from the oven and let them cool down.
  6. In a blender combine the onions, kale, cashews and Parmigiano cheese, pulse for 5 seconds.
  7. Slowly drizzle in the remaining olive oil and season with salt and pepper to taste.
  8. Add the ice cubes and puree.
  9. Remove the pesto from the blender and place in a large bowl.
  10. Cook the pasta according to the package directions, drain reserving 1/2 cup cooking liquid (be sure NOT to overcook or undercook the gluten free pasta).
  11. Drain cranberries.
  12. Add the cooking liquid, pasta and drained cranberries to the pesto, then stir to combine.
  13. To serve: top with sprinkled nutritional yeast.
http://dancingwithmyfather.net/gluten-free-rotini-cashew-pesto-cranberries-gluten-free-pasta/

do you have a favorite gluten-free pasta recipe?  have you tried any gluten-free products you love?

 

gluten free pasta with cashew pesto b

 

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