Barilla® Gluten Free Spaghetti With Blistered Grape Tomatoes, Spinach & Parsley Pesto

1. 1

   Bring a large pot of water to a boil, season with salt.

2. 2

   Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.

3. 3

   Process until smooth to make pesto.

4. 4

   Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.

5. 5

   Cook pasta according to package directions.

6. 6

   Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.