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

Ingredients

1 (12 ounce) box Barilla(R) 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 taste

Preparation

Bring a large pot of water to a boil, season with salt.
Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.
Process until smooth to make pesto.
Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.
Cook pasta according to package directions.
Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.