A delicious blend of roasted peppers and diced potatoes are tossed with gluten free spaghetti and an aromatic herb pesto.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

523 calories; protein 8.2g; carbohydrates 86.3g; fat 16g; cholesterol 1.5mg; sodium 121.4mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Buonissimi! I was a bit timid to make this pesto seeing that I don't care for mint and sage but it was delicious. The pesto is very delicate and works perfectly with the bell pepper. The potatoes were like butter making a perfectly creamy addition. Definitely a keeper recipe. Read More