Gluten Free Rotini with Crispy Prosciutto, Pesto and Arugula Recipe

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.