Gluten Free Spaghetti With Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto - cooking recipe

Ingredients

1 (12 ounce) box Barilla(R) Gluten Free Spaghetti
1 small Idaho potato, diced
2 cloves garlic, peeled
2 tablespoons grated Parmigiano-Reggiano cheese (optional)
10 leaves fresh Italian parsley
10 leaves fresh basil
5 leaves fresh mint
2 leaves fresh sage
6 tablespoons extra virgin olive oil
1 jarred roasted red pepper, diced
Salt and black pepper to taste

Preparation

Bring a large pot of water to a boil, season with salt.
Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes.
Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.
Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.