Barilla® Gluten Free Spaghetti with Blistered Grape Tomatoes, Spinach & Parsley Pesto

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.