Barilla® Gluten Free Rotini with Basil Pesto, Arugula, Roasted Tomatoes and Crispy Prosciutto Popular Recipes

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Barilla® Gluten Free Rotini with Basil Pesto, Arugula, Roasted Tomatoes and Crispy Prosciutto

"Rotini pasta is tossed with garlic-tomato sauce, pesto sauce, arugula, and topped with crispy prosciutto for a quick weeknight meal."

Ingredients :

• 1 (12 ounce) box Barilla® Gluten Free Rotini
• 1/2 cup extra virgin olive oil
• salt and black pepper to taste
• 1 clove garlic
• 2 cups arugula
• 4 plum tomatoes quartered
• 1/2 cup Parmigiano Reggiano cheese, grated
• 10 leaves basil
• 2 cups arugula
• 1/2 cup prosciutto, rendered

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

• Pre-heat oven to 425 degrees F (215 C) and 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 and 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.

Notes :

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