Gluten Free Rotini With Crispy Prosciutto Pesto Arugula Food

GLUTEN FREE ROTINI WITH CRISPY PROSCIUTTO, PESTO & ARUGULA

Gluten Free Rotini with Crispy Prosciutto, Pesto & Arugula image

Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.

Provided by Barilla

Categories Trusted Brands: Recipes and Tips Barilla Gluten Free

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 (12 ounce) box Barilla® Gluten Free Rotini
4 plum (Roma) tomatoes, quartered
½ cup extra virgin olive oil
Salt and black pepper to taste
1 clove garlic
½ cup grated Parmigiano-Reggiano cheese
10 fresh basil leaves
2 cups arugula
½ cup cooked, crisp, drained chopped prosciutto

Steps:

Preheat 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.

Nutrition Facts : Calories 918.5 calories, Carbohydrate 123 g, Cholesterol 23.8 mg, Fat 39.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 7.8 g, Sodium 528.3 mg, Sugar 1.9 g

PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO

Pasta With Crispy Prosciutto and Arugula Pesto image

Inspired by Mercy's Recipe #157831, we had this last night and devoured every last bit of it! Choose a pasta that holds sauce well such as one with ridges or nooks.

Provided by Sandi From CA

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup firmly packed arugula leaf
2 cloves roasted garlic or 1/2 minced garlic clove
2 tablespoons toasted walnuts
2 tablespoons parmesan cheese
2 tablespoons extra virgin olive oil
1/2 lb pasta, cooked al dente
1 tablespoon canola oil
4 slices prosciutto, very thin slices, torn into 1 to 2-inch pieces
2 tablespoons sun-dried tomatoes, minced (optional)
freshly grated parmesan cheese

Steps:

Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
Finally, either stir or process in the 2 tablespoons of parmesan.
Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!

Nutrition Facts : Calories 678.5, Fat 28.4, SaturatedFat 4, Cholesterol 4.4, Sodium 84.4, Carbohydrate 87.5, Fiber 4.3, Sugar 2.4, Protein 18.2

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