Gluten Free Spaghetti

With Blistered Grape Tomatoes, Spinach & Parsley Pesto

Share
Print

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

Method

  1. 1
    Bring a large pot of water to a boil, season with salt
  2. 2
    Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor
  3. 3
    Process until smooth to make pesto
  4. 4
    Sauté tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste
  5. 5
    Cook pasta according to package directions
  6. 6
    Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving

This site uses cookies to send you advertising and services in line with your preferences. By closing this banner, scrolling through this page or clicking on any of its elements will allow us to use cookies. To hide this message click the "accept" button. If you want to know more or deny the consent to all or some cookies, click here.