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Gluten Free Rotini with Crispy Prosciutto, Pesto & Arugula
February 17, 2016

What's not to love? Fresh, simple ingredients that taste great together. I changed the method just slightly, tossing 2 cloves of garlic on the sheet pan along with the tomatoes and roasted them that way. Once the tomatoes and garlic were roasted, I removed the skins from the tomatoes (I love fresh tomatoes, but dislike the skins in my pasta), and tossed the roasted garlic in the food processor with the basil and cheese. My family thoroughly enjoyed this pasta dish, and I will be making it again.