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| Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto |
"Gluten-unfastened spaghetti paired with a spinach-parsley pesto and grape tomatoes makes a short and light summer season dinner."
Ingredients :
- 1 (12 ounce) field Barilla® Gluten Free Spaghetti
- 1 cup spinach, washed and packed
- 10 leaves fresh Italian parsley, washed
- 1 clove garlic, peeled
- 1/2 cup grated Parmigiano Reggiano cheese (optional)
- 7 tablespoons extra-virgin olive oil, divided
- 1 pint grape tomatoes, washed
- Salt and black pepper to flavor
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 20M |
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- Bring a huge pot of water to a boil, season with salt.
- Combine spinach, parsley, garlic, cheese (non-obligatory) and 6 tablespoons of olive oil in a food processor.
- Process till clean to make pesto.
- Saute tomatoes with closing olive oil in a massive skillet over medium heat till blistered, add salt and pepper to flavor.
- Cook pasta in step with bundle guidelines.
- Drain pasta and toss it with pesto and tomatoes in a large mixing bowl earlier than serving.
Notes :
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