Barilla® Gluten Free Spaghetti

with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto

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Ingredients for 6 people      

  • 1 box Barilla® Gluten Free Spaghetti
  • 1 small Idaho potato diced
  • 2 cloves garlic peeled
  • 2 tablespoons (30 mL) Parmigiano-Reggiano cheese (optional)
  • 10 leaves fresh Italian parsley washed
  • 10 leaves fresh basil washed
  • 5 leaves fresh mint washed
  • 2 leaves fresh sage washed
  • 6 tablespoons (90 mL) extra virgin olive oil
  • 1 red bell pepper jarred and diced
  • salt and black pepper to taste
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  • Bring a large pot of water to a boil, season with salt
  • Combine pasta and potatoes
  • Cook pasta according to package directions along with added potatoes
  • Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth
  • Season with salt and pepper
  • Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving
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