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 Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 919 Calories

Ingredients

• 1 clove garlic
• salt and black pepper to taste
• ½ cup extra virgin olive oil
• 2 cups arugula
• ½ cup grated Parmigiano-Reggiano cheese
• 1 (12 ounce) box Barilla® Gluten Free Rotini
• 4 plum (Roma) tomatoes, quartered
• 10 fresh basil leaves
• ½ cup cooked, crisp, drained chopped prosciutto

Recipe 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.