Gluten Free Rotini with Crispy Prosciutto, Pesto And Arugula Popular Recipes

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Gluten Free Rotini with Crispy Prosciutto, Pesto & Arugula

"Crispy prosciutto and arugula carry savory flavors to this scrumptious Barilla Gluten Free rotini pasta tossed with basil pesto."

Ingredients :

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

Instructions :

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

Preheat oven to 425 stages F. Bring a massive 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 approximately 10 minutes.
Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 mins or till barely yellow in coloration. Add the roasted tomatoes, set apart.
In a blender, integrate the cheese and basil; season with salt and pepper. Blend nicely and upload final oil while mixing, set apart.
Cook the pasta in step with package deal instructions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto portions.

Notes :

To prepare dinner the prosciutto, reduce it into 1-inch pieces and prepare dinner and stir over medium heat until crisp. Drain on paper towels.

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