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| 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."
Ingredients :
- 1 (12 ounce) box Barilla® Gluten Free Rotini
- 4 plum (Roma) tomatoes, quartered
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
- 1 clove garlic
- 1/2 cup grated Parmigiano-Reggiano cheese
- 10 fresh basil leaves
- 2 cups arugula
- 1/2 cup cooked, crisp, drained chopped prosciutto
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 35M |
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- Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
- 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.
- 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.
- In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.
- 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.
Notes :
- To cook the prosciutto, cut it into 1-inch pieces and cook and stir over medium heat until crisp. Drain on paper towels.
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