Best 2 Barilla Gluten Free Rotini With Basil Pesto Arugula Roasted Tomatoes And Crispy Prosciutto Recipes

BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL

Steps:

• COOK pasta according to package directions.
• Meanwhile, HEAT 2 tbsp olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow, about 2 minutes.
• REMOVE garlic from skillet. ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper.
• DRAIN pasta and add to the skillet. Remove skillet from heat. Mix well.
• ADD cheese, basil and remaining olive oil to the pasta. Toss to combine.

GLUTEN FREE ROTINI WITH CRISPY PROSCIUTTO, PESTO & ARUGULA

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.