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| Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto |
"Gluten-free spaghetti paired with a spinach-parsley pesto and grape tomatoes makes a quick and light summer dinner."
Ingredients :
- 1 (12 ounce) box Barilla® Gluten Free Spaghetti
- 1 cup spinach, washed and packed
- 10 leaves fresh Italian parsley, washed
- 1 clove garlic, peeled
- 1/2 cup grated Parmigiano Reggiano cheese (optional)
- 7 tablespoons extra-virgin olive oil, divided
- 1 pint grape tomatoes, washed
- Salt and black pepper to taste
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 20M |
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- Bring a large pot of water to a boil, season with salt.
- Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.
- Process until smooth to make pesto.
- Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.
- Cook pasta according to package directions.
- Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.
Notes :
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