Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto

Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto

Ingredients

  • 1 (12 ounce) box Barilla® 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


Directions

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

04/25/2018
Gluten Free Spaghetti with Diced Potatoes, Roasted Peppers & Aromatic Herb Pesto, recipe PT15M PT1H 5 455 calories

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