Barilla® Gluten Free Rotini with Basil Pesto, Arugula, Roasted Tomatoes and Crispy Prosciutto
Author: Randazzo
Serves: 4
Ingredients
- 1 box Barilla® Gluten Free Rotini
- 4 plum tomatoes quartered
- ½ cup extra virgin olive oil
- salt and black pepper to taste
- 1 clove garlic
- ½ cup Parmigiano Reggiano cheese grated
- 10 leaves basil
- 2 cups arugula
- ½ cup prosciutto rendered
Instructions
- PRE-HEAT oven to 425F 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
