Barilla Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach and Parsley Pesto Recipe

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

Combine spinach parsley garlic cheese (optional) and 6 tablespoons of olive oil in a food processor.

Process until smooth to make pesto.

Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered add salt and pepper to taste.

Cook pasta according to package directions.

Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.