Rating: 4 stars 4
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This flavorful dish combines rotini pasta with a fresh green onion pesto, toasted cashews and cranberries.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

892 calories; protein 14.1g; carbohydrates 139g; fat 31.9g; cholesterol 4.4mg; sodium 180.4mg. Full Nutrition