Protein+™ Spaghetti with Spring Peas & Basil Pesto

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Ingredients for 7 people

  • 1 box Barilla® Protein+™ 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
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  • Bring a large pot of water to a boil and preheat oven to 425° F.
  • 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.
  • 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.
  • Cook the pasta according to the 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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