ProteinPLUS® Spaghetti with Spring Peas & Basil Pesto



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


  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.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies