- 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
- 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.