Barilla® Spaghetti with Spring Peas & Basil Pesto
Barilla® Spaghetti with Spring Peas & Basil Pesto
40 minutes total / Calories 337
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Gluten Free
- Gluten Free
- Long
- Spring Recipes
- Tomatoes
- Weekend
- Weeknight
Made with Barilla Gluten Free Spaghetti pasta.
Ingredients
Serves 8
| 1 | Box Barilla® Gluten Free Spaghetti |
| 2 | Ice cubes |
| 1 | Cup spring peas |
| 10 | Basil leaves |
| ½ | Cup Parmigiano-Reggiano cheese, grated, divided |
| 5 | Tablespoons extra virgin olive oil, divided |
| 1 | Pint cherry tomatoes, halved |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil and preheat oven to 425°F.
Step 2
Meanwhile in a blender, make the pesto by combining peas, basil, and half of the cheese with salt and pepper.
Step 3
Puree very well while slowly drizzling in 4 tablespoons of olive oil and ice cubes – then set aside.
Step 4
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.
Step 5
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.
Step 6
Top with the roasted cherry tomatoes and remaining cheese before serving.
Gluten Free Spaghetti
Your whole family will love our delicious Gluten Free Spaghetti! The pasta is made with corn and rice, is certified gluten free and has the great taste and texture you can feel good about including in your favorite pasta dishes.
Barilla Gluten Free pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Spaghetti
- Cook time 10–11 mins
- Pack size 12 oz.
- Range Gluten Free Pasta