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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) container Barilla® Gluten Free Rotini
- half cup more virgin olive oil
- salt and black pepper to flavor
- 1 clove garlic
- 2 cups arugula
- four plum tomatoes quartered
- half cup Parmigiano Reggiano cheese, grated
- 10 leaves basil
- 2 cups arugula
- 1/2 cup prosciutto, rendered
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 35M |
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- Pre-warmth oven to 425 degrees F (215 C) and bring a big 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 within the oven for approximately 10 minutes.
- Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or till slightly yellow in colour.
- Add the roasted tomatoes, set apart.
- In a blender, combine the cheese and basil and season with salt and pepper. Blend well and upload final oil while mixing, set aside.
- Cook the pasta in step with 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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