Gluten Free Rotini With Crispy Prosciutto, Pesto & Arugula
You have may tried the traditional lasagne with bolognese sauce, but maybe not the lasagne al pesto that i am going to present today.
Recipe Summary 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.Ingredients | Lasagne Al Pesto E Prosciutto1 (12 ounce) box Barilla® Gluten Free Rotini4 plum (Roma) tomatoes, quartered½ cup extra virgin olive oilSalt and black pepper to taste1 clove garlic½ cup grated Parmigiano-Reggiano cheese10 fresh basil leaves2 cups arugula½ cup cooked, crisp, drained chopped prosciuttoDirectionsPreheat oven to 425 degrees F. Bring a large 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 about 10 minutes.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.In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.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.To cook the prosciutto, cut it into 1-inch pieces and cook and stir over medium heat until crisp. Drain on paper towels.Info | Lasagne Al Pesto E Prosciuttoprep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings
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