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

A delicious blend of roasted peppers and diced potatoes are tossed with gluten free spaghetti and an aromatic herb pesto.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 523 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes.

Step 3

Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.

Step 4

Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.