12 oz Ronzoni Gluten Free® Spaghetti
1 1/2 cups chopped fresh basil leaves
1 cup fresh parsley leaves
1/4 cup sliced sundried tomatoes packed in oil, drained
3 each garlic cloves
3 Tbsps extra virgin olive oil
3 Tbsps cold water
1 tsp grated lemon zest
1 tsp fresh lemon juice
3/4 tsp salt
3/4 tsp ground black pepper
15 each cherry tomatoes, halved
4 Tbsps grated Parmesan cheese

Cooking Directions:

1. Preheat oven to 375º F. Combine basil, parsley, sun-dried tomatoes and garlic in a food processor; pulse until finely chopped. Add olive oil, water, lemon juice, lemon zest, salt and pepper; pulse until smooth. Adjust seasonings to taste. 

2. Toss tomatoes with 2 Tbsp pesto. Arrange in a foil-lined roasting pan. Roast for 25 minutes. Remove half of the tomatoes. Mash the remaining tomatoes roughly; stir in remaining pesto. 

3. Meanwhile, prepare pasta according to package directions. Drain pasta and rinse with warm water*. Add hot spaghetti and reserved tomatoes to roasting pan; toss well to coat. Serve with Parmesan cheese (if using). 

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.