This past week, I tried two pasta recipes from Barilla®. The first, was Elbows Mac and Cheese with Tuscan Herb Sauce, and was so good that I can’t wait to make it again! With the parmesan and fontina cheeses, it gives it a unique flavor that I hadn’t tried before, and the Barilla® elbows pasta is budget-friendly, so it makes a nice main dish. The second recipe was a light side dish made with gluten free rotini mixed with a charred green onion pesto, toasted cashews, and cranberries. It’s a perfect summer side dish and very easy to make. Check out both recipes below:
Elbows Mac & Cheese with Tuscan Herb Sauce*
- 1 (16 ounce) box Barilla® Elbows
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, chopped
- 1 (24 ounce) jar Barilla® Tuscan Herb Sauce
- 1 cup heavy cream
- Salt and black pepper to taste
- 1/2 cup grated Parmigiano cheese
- 1 1/2 cups shredded fontina cheese
- Bring a large pot of water and cook the pasta 1/2 of the cooking time. Drain and toss with 1 tbsp of olive oil and set aside.
- Meanwhile in a large skillet saute garlic in remaining olive oil for 1-2 minutes or until slightly yellow in color. Add the Barilla® Tuscan Herb sauce and bring to a simmer. Add the heavy cream and season with salt and pepper to taste.
- In a 13×9 casserole combine the pasta with the sauce and fold in the Parmigiano cheese. Top with fontina and bake in a 375 degrees F for 15-20 minutes or until bubbly and brown. Remove from the oven and let it rest for 10 minutes before serving.
My Review: We truly enjoyed this recipe. It has a unique, tasty flavor. We particularly enjoyed the mixes of the freshly shredded cheese fontina cheese, grated parmesan cheese and the creamy Tuscan sauce. Unlike other reviewers of this recipe, I did not have a problem with the cheese melting. It is important to note that the pasta and sauce must still be hot when mixed with the cheese. It would probably even help to add a bit extra parmesan cheese. Can’t wait to make this again!
Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries
- 1 (12 ounce) box Barilla® Gluten Free Rotini
- 1 bunch green onions
- 7 tablespoons extra virgin olive oil, divided
- salt and black pepper to taste
- 1/4 cup cashews
- 1/4 cup grated Parmigiano cheese
- ice cubes
- 1/2 cup dried cranberries
- 1/2 cup hot water
- 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.
My Review: This is an easy to make side pasta salad for a light summer dinner. (But don’t forget to warn people that there are cashews in case they are allergic!) I was happy to learn that Barilla® now has gluten free pasta, because I have hosted friends who have gluten intolerance in the past, and it is difficult to find recipes that don’t include gluten.
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.