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.