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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."

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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

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.