Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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.


Step 1

Preheat the oven to 425°F and bring a large pot of water to a boil.

Step 2

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.

Step 3

Remove the onions from the oven and let them cool down; in a blender combine the onions, pumpkin seeds and pulse for 5 seconds.

Step 4

Slowly drizzle in the remaining olive oil and season with salt and pepper to taste. Add the ice cubes and puree.

Step 5

Remove the pesto from the blender and place in a large bowl.

Step 6

Cook the pasta according to the package directions and drain, reserving 1½ cup cooking liquid.

Step 7

Add the cooking liquid, pasta, and cherries to the pesto, then stir to combine.

Step 8

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
Recipe Type: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
Related Recipes:
  • 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

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 128g
Servings Per Container

Amount Per Serving
Calories 430
Calories from Fat 171
% Daily Value*
Total Fat 19gg
Saturated Fat 4gg
Trans Fat 0gg
Cholesterol 10mgmg
Sodium 95mgmg
Total Carbohydrate 55gg
Dietary Fiber 4gg
Sugars 7gg
Protein 12gg

Vitamin A %
Vitamin C %
Calcium 50mg%
Iron 3mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.