| 1 box | BARILLA Whole Grain Spaghetti |
| 1 clove | garlic |
| 1/2 cup | Parmigiano cheese, grated |
| 5 leaves | fresh basil |
| 1 tablespoon | fresh parsley, chopped |
| 1 teaspoon | fresh thyme |
| 1 tablespoon | fresh tarragon |
| 5 tablespoons | extra virgin olive oil |
| to taste | salt |
| to taste | freshly ground black pepper |
BRINGa large pot of salted water to a boil.
COOK Barilla Whole Grain Spaghetti according to the package directions.
PROCESS the cheese and garlic in a blender; add the fresh herbs. Drizzle a little of the oil at a time into the mixture and continue processing. Season with salt and pepper. (If needed, add a little pasta cooking water to smooth the pesto.)
DRAIN pasta and toss with the pesto. Add the halved tomatoes and serve.