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Recipe: Cellentani with Prosciutto, Asparagus, Tomatoes and Asiago Cheese
Ingredients for 4 people

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1 box Barilla Cellentani
1/2 bunch Asparagus Blanched
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic
3/4 cup Prosciutto Julienne
28 ounces Crushed Tomatoes Canned
1/4 cup Asiago Cheese Grated

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Cellentani with Prosciutto, Asparagus, Tomatoes and Asiago Cheese

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PREPARATION TIME
16 min

DIFFICULTY
Easy

TYPE
Main course

Tags

Easy, Short shapes, Classic Blue Box, Main course, 8 minutes, 10 minutes, 20 minutes, Asparagus, Cooked ham , Tomato , Summer

Ingredients for 4 people

1 box Barilla Cellentani
1/2 bunch Asparagus Blanched
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic
3/4 cup Prosciutto Julienne
28 ounces Crushed Tomatoes Canned
1/4 cup Asiago Cheese Grated

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Ingredients

Preparation 8 minutes preparation + 8 minutes cooking

Bring 2 pots of salted water to a boil cut asparagus into ½ inch pieces on a diagonal and blanch for 1 minute in a pot of boiling water.

Sauté garlic with olive oil in a large skillet for 1 minute. Add prosciutto and sauté on medium heat until crispy, but not burnt.

Add crushed tomatoes to the skillet and bring to a simmer. Add in blanched asparagus and cook for another minute.

Season with salt and pepper. Cook cellentani according to package directions.

Drain and toss with sauce. Sprinkle with grated cheese before serving.

Prodotti tipici (1)

Asiago DOP

Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...

Tags: Spring, Cheese, Summer, Autumn, Winter