Barilla® Gluten Free Rotini

with Basil Pesto, Arugula, Roasted Tomatoes and Crispy Prosciutto

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Ingredients for 4 people

  • 1 box Barilla® Gluten Free Rotini
  • 4 plum tomatoes quartered
  • ½ cup (125mL) extra virgin olive oil
  • salt and black pepper to taste
  • 1 clove garlic
  • ½ cup (61 g) Parmigiano Reggiano cheese grated
  • 10 leaves basil
  • 2 cups (680g) arugula
  • ½ cup (170 g) prosciutto rendered

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  • Pre-heat oven to 425°F and bring a large pot of water to a boil
  • Toss the tomatoes in 2 tablespoons (15 mL) of olive oil and season with salt and pepper
  • Place on a sheet tray and roast in the oven for about 10 minutes
  • Meanwhile, sauté 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 and 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
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