ProteinPLUS® Spaghetti with Spring Peas & Basil Pesto

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Ingredients

Ingredients for 7 people

  • 1 box Barilla® ProteinPLUS® Spaghetti
  • 2 ice cubes
  • 1 cup spring peas
  • 10 basil leaves
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 5 tablespoons extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • salt & pepper to taste

Instructions

  1. 1
    Bring a large pot of water to a boil and preheat oven to 425° F.
  2. 2
    Meanwhile in a blender, make the pesto by combining the peas, basil, and half of the cheese with salt and pepper. Puree while slowly drizzling in 4 tablespoons of olive oil and ice cubes – and set aside.
  3. 3
    In a medium below, 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.
  4. 4
    Cook the pasta according to the directions. Drain and add ½ cup of the cooking water to the pesto and mix thoroughly.
  5. 5
    In a large bowl, combine the pasta with the pesto.
  6. 6
    Top with the roasted cherry tomatoes and remaining cheese before serving.

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