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

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Gluten free doesn’t mean flavor free! This combination makes a hearty and colorful bowl of pasta.

Ingredients

  • 3 lb. Barilla Gluten Free Rotini
  • 16 quartered plum tomatoes
  • 2 cups extra-virgin olive oil
  • 4 minced garlic cloves
  • as needed salt
  • as needed black pepper
  • 2 cups grated Parmesan
  • 40 fresh basil leaves
  • 8 cups arugula
  • 2 cups cooked, diced prosciutto

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Toss the tomatoes with 1/2 cup of the oil and season with salt and pepper. Spread on a sheet pan and roast at 425 degrees until blistered and broken down. Remove and cool.

Step 3

Saute the garlic in 1/4 cup oil until slightly yellow; mix it with the tomatoes.

Step 4

With a blender or burr mixer, combine the Parmesan and basil and season with salt and pepper. While blending, drizzle in the remaining 1 1/4 cups oil until smooth. Set aside.

Step 5

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and toss it with about 2 Tbsp. tomato-garlic mixture and 1/3 cup arugula. Plate and drizzle with about 1 Tbsp. pesto and garnish with 1 Tbsp. prosciutto.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Gluten Free Penne
  • Gluten Free Rotini
  • Gluten Free Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 417
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 9mg
3%
Sodium 486mg
20%
Total Carbohydrate 45g
15%
Dietary Fiber 1g
4%
Sugars 2g
Protein 12g
24%

Vitamin A 18%
Vitamin C 21%
Calcium 10%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.