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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(12 ounce) box Barilla® Gluten Free Spaghetti
- 1cup spinach, washed and packed
- 10leaves fresh Italian parsley, washed
- 1clove garlic, peeled
- ½cup grated Parmigiano Reggiano cheese
- 7tablespoons extra-virgin olive oil, divided
- 1pint grape tomatoes, washed
- Salt and black pepper to taste
Instructions
Step 1
Bring a large pot of water to a boil, season with salt.Step 2
Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.Step 3
Process until smooth to make pesto.Step 4
Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.Step 5
Cook pasta according to package directions.Step 6
Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.