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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Preheat oven to 425 degrees F. Bring a large pot of water to a boil.Step 2
Toss 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 3
Meanwhile, 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 4
In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.Step 5
Cook 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.