Barilla recipes Classic Blue Box

google plus pinterest facebook twitter

Barilla® Gemelli with Asparagus, Grape Tomatoes, Vermentino Wine and Ricotta-Mascarpone Cream


Barilla® Gemelli with Asparagus, Grape Tomatoes, Vermentino Wine and Ricotta-Mascarpone Cream
PREPARATION TIME
30 minutes

DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Gemelli
1 cup ricotta cheese
½ cup mascarpone cheese
1 small shallot minced
6 tablespoons extra virgin olive oil divided
1 bunch asparagus sliced thin on an angle
1 pint grape tomatoes halved
½ cup Vermentino wine
1 cup chicken broth
1 tablespoon fresh Italian parsley chopped
½ cup Parmigiano Reggiano cheese grated
salt and black pepper to taste



Preparation 15 minutes preparation + 15 minutes cooking
1. BRING a large pot of water to a boil, add salt

2. COMBINE ricotta and mascarpone cheese in a large mixing bowl, add 2 tablespoons of olive oil and season with salt and black pepper, set aside

3. SAUTÉ shallots with remaining olive oil in a large skillet over medium heat for 1-2 minutes

4. ADD asparagus and grape tomatoes, sauté for 2-3 minutes

5. DEGLAZE with Vermentino wine and reduce by ¾

6. ADD chicken broth and bring to a simmer

7. COOK pasta 1 minute less than package directions, drain and add to sauce

8. COOK pasta for an additional minute in the skillet to absorb some broth, fold in parsley and Parmigiano Reggiano cheese

9. REMOVE skillet from heat

10. SERVE pasta alongside the ricotta-mascarpone cheese mixture