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

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

Directions

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Ingredients :

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

  • Step 1

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

  • Step 3

    Place on a sheet tray and roast in the oven for about 10 minutes.

  • Step 4

    Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color.

  • Step 5

    Add the roasted tomatoes, set aside.

  • Step 6

    In a blender, combine the cheese and basil and season with salt and pepper. Blend well and add remaining oil while blending, set aside.

  • Step 7

    Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce.

  • Step 8

    Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.

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