Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries2019-10-04
Pesto comes from the latin word “pestare” – to pound, as in a mortar and pestle. Almost any combination of herbs or greens, nuts and seeds can become a pesto, including this innovative and delicious green onion and pumpkin seed version from Chef Yury. The surprise addition of sour cherries may seem odd, but it really works as a tart/sweet counterpoint to the pesto, corn, and feta in the dish.
Preheat the oven to 425°F and bring a large pot of water to a boil.
Toss the green onions and corn separately with 3 tbsp of olive oil. 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, pumpkin seeds and 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 and drain, reserving 1½ cup cooking liquid.
Add the cooking liquid, pasta, and cherries to the pesto, then stir to combine.
Top with feta cheese.
- 3 lb Barilla® Gluten Free Rotini
- 1½ extra virgin olive oil
- ½ cup ice
- 6 bunches green onion, charred
- ¾ cup pumpkin seeds
- 6 cups fresh corn, roasted
- 1½ cups dried sour cherries, reconstituted in hot water
- 2¼ cups feta cheese
- salt and black pepper, to taste
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
Red Lentil Rotini with Salsa Verde, Roasted Zucchini, Hominy and Fresh Mint
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.