Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes

  • Yield : 24 Servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This quick, nut-free homemade pesto is a fresh, delicious way to use up summer garden herbs for a flavorful, meatless main dish.


Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook as directed on package.

Step 2

Meanwhile, place spinach, parsley, garlic and cheese in work bowl of food processor. Pulse until coarsely chopped. Process while slowly adding 1 cup olive oil until fully incorporated. Season with salt and pepper.

Step 3

Heat remaining oil in large skillet; add tomatoes and cook 3-4 min. or until blistered.

Step 4

Toss pasta with pesto and tomatoes until combined.


  • 3 lbs Barilla Gluten Free Spaghetti
  • 1 quart packed baby spinach
  • ¼ cup loosely packed Italian Parsley leaves
  • 4 cloves garlic
  • ½ cup grated Parmigiano Reggiano cheese
  • 1-1/4 cup extra virgin olive oil, divided
  • 2 quarts grape tomatoes
  • kosher salt and ground black pepper
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Nutritional Info

This information is per serving.