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

• 1 (12 ounce) box Barilla(R) 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

1. Bring a large pot of water to a boil, season with salt.
2. Combine pasta and potatoes. Cook pasta according to package directions along with added potatoes.
3. Combine garlic, cheese (optional), herbs and olive oil in a blender, pulse until smooth. Season with salt and pepper.
4. Drain pasta and potatoes, combine with pesto and diced peppers in a large mixing bowl before serving.

barillauae, potato, garlic, cheese, parsley, basil, mint, sage, extra virgin olive oil, red pepper, salt

Taken from www.allrecipes.com/recipe/245679/gluten-free-spaghetti-with-diced-potatoes-roasted-peppers-aromatic-herb-pesto/ (may not work)