Barilla® Gluten Free Rotini With Basil Pesto, Arugula, Roasted Tomatoes And Crispy Prosciutto

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

1. Pre-heat oven to 425 degrees F (215 C) and bring a large pot of water to a boil.
2. Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper.
3. Place on a sheet tray and roast in the oven for about 10 minutes.
4. Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color.
5. Add the roasted tomatoes, set aside.
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.
7. Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce.
8. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.

barillauae, extra virgin olive oil, salt, clove garlic, arugula, tomatoes, cheese, basil, arugula

Taken from www.allrecipes.com/recipe/258003/barilla-gluten-free-rotini-with-basil-pesto-arugula-roasted-tomatoes-and-crispy-prosciutto/ (may not work)