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Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto


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Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto
PREPARATION TIME
20 minutes

DIFFICULTY
Easy

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Gluten Free Spaghetti
1 cup spinach washed and packed
10 leaves fresh Italian parsley washed
1 clove garlic peeled
½ cup Parmigiano-Reggiano cheese grated (optional)
7 tablespoons extra virgin olive oil divided
1 pint grape tomatoes washed
salt and black pepper to taste



Preparation 5 minutes preparation + 15 minutes cooking
1. BRING a large pot of water to a boil, season with salt

2. COMBINE spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor

3. PROCESS until smooth to make pesto

4. SAUTE tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste

5. COOK pasta according to package directions

6. DRAIN pasta and toss it with pesto and tomatoes in a large mixing bowl before serving