Barilla® Gluten Free Spaghetti with Diced Potatoes
Roasted Peppers & Aromatic Herb Pesto
Ratings
- Prep
- Cook
- Skill
- Casual
- 429
- Calories
- 23g
- Total Fat
- 51g
- total carbohydrate
- 7g
- protein
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Ingredients
Ingredients for 6 people
- 1 box Barilla® Gluten Free Spaghetti
- 1 small Idaho potato diced
- 2 cloves garlic peeled
- 2 tablespoons 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 extra virgin olive oil
- 1 red bell pepper jarred and diced
- salt and black pepper to taste
Instructions
-
Bring a large pot of water to a boil, season with salt
-
Cook pasta according to package directions along with added potatoes
-
Combine garlic, herbs, olive oil, and cheese (optional) 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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