Ingredients for 8 people
1 box Barilla® Spaghetti 454g
2 ice cubes
1 cup spring peas – fresh or frozen (thawed)
10 fresh basil leaves
½ cup Parmigiano-Reggiano cheese, grated, divided
5 tablespoons extra virgin olive oil, divided
1 pint cherry tomatoes, halved
Salt and black pepper to taste
Optional: add shredded rotisserie chicken
Bring a large pot of water to a boil and preheat oven to 425°F.
Meanwhile in a blender, make the pesto by combining peas, basil, and half of the cheese with salt and pepper.
Puree very well while slowly drizzling in 4 tablespoons of olive oil and ice cubes – then set aside.
In a medium bowl, coat the cherry tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Place on a cookie sheet and roast in the oven for 10 minutes.
Cook pasta according to package directions. Drain and add ½ cup of the cooking water to the pesto and mix thoroughly; In a large bowl, combine the pasta with the pesto.
Top with the roasted cherry tomatoes and remaining cheese before serving.