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Gluten Free Spaghetti
With Blistered Grape Tomatoes, Spinach & Parsley Pesto
- Prep
- Cook
- Skill
- Casual
Ingredients
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
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Method
- 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
- Sauté 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
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