Gluten Free Rotini with Crispy Prosciutto, Pesto & Arugula
Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.
- Serves: 4 persons
- 1(12 ounce) box Barilla® Gluten Free Rotini
- 4plum (Roma) tomatoes, quartered
- ½cup extra virgin olive oil
- Salt and black pepper to taste
- 1clove garlic
- ½cup grated Parmigiano-Reggiano cheese
- 10fresh basil leaves
- 2cups arugula
- ½cup cooked, crisp, drained chopped prosciutto
Step 1Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
Step 2Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.
Step 3Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.
Step 4In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.
Step 5Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.