Barilla® Organic Spaghetti

with Spring Peas & Basil Pesto

Barilla Organic Spaghetti

Made with

Barilla Organic Spaghetti

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 box Barilla® Organic 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
  • Salt and black pepper to taste


  • Bring a large pot of water to a boil and preheat oven to 425°F.
  • Meanwhile in a blender, make the pesto by combining peas, basil, and half of the cheese with salt and pepper.
  • Puree very well while slowly drizzling in 4 tablespoons of olive oil and ice cubes – then set aside.
  • 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.
  • 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.
  • Top with the roasted cherry tomatoes and remaining cheese before serving.
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