Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries Recipe

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.