US_PROD-bc347904-84f6-405e-ac15-8f3b461252a2

Barilla Cellentani Pasta with Asparagus and Four Cheese Sauce

Name: Barilla Cellentani Pasta with Asparagus and Four Cheese Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 box Barilla Cellentani pasta; 1 bunch asparagus, stems removed; 1 tsp olive oil; 1 cup reserved pasta water; 1 tbsp butter; 1/2 tsp Red pepper flakes; 2 garlic cloves, minced; 1/4 cup milk; 1/2 cup fontina, shredded; 1/2 cup gorgonzola, cubed; ½ cup marscapone; 1/2 cup Parmigiano Reggiano, finely grated; Fresh basil, optional; 1/4 cup toasted walnuts, chopped fine

35 minutes

Quick and Easy Recipes Vegetarian Recipes Veggies Walnuts Garlic Butter Basil Classic Blue Box Short

Italian Phrase to Know: Due biglietti (two tickets) Experience the flavours of Lombardy with this rich Barilla Cellentani Pasta with Asparagus and a creamy Four Cheese Sauce. Imagine yourself in the heart of Lombardy, fueling up for a museum tour with each bite of al dente Cellentani, adorned with tender asparagus and bathed in a velvety sauce enriched with four cheeses. As you anticipate your visit to witness da Vinci's Last Supper, let the aroma of this recipe dish awaken your senses, preparing you for the visual feast ahead. And when you secure your tickets with the phrase "due biglietti," feel the connection between art, culture, and cuisine come alive. Best paired with Ruffino Lumina Pinot Grigio Origin: Italy Taste profile: Lumina is medium bodied, lively, and elegant. A touch of minerality lingers in the finish, with notes of lemon peel. Recipe credit: Sammy Montgomery of @sammymontgoms

Date Night and Wine Pairings

Ingredients

4 servings

1 boxBarilla Cellentani pasta

1 bunchasparagus, stems removed

1 tspolive oil

1 cupreserved pasta water

1 tbspbutter

1/2 tspRed pepper flakes

2garlic cloves, minced

1/4 cupmilk

1/2 cupfontina, shredded

1/2 cupgorgonzola, cubed

½ cupmarscapone

1/2 cupParmigiano Reggiano, finely grated

Fresh basil, optional

1/4 cuptoasted walnuts, chopped fine

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Begin by chopping the asparagus into bite sized pieces. Add olive oil to a medium sized frying pan and set to medium/high heat. Add the asparagus and cook for 3-4 minutes, until they soften slightly and turn golden. Season with salt and pepper. Remove from the heat and set aside until ready to use.

Step 2

Bring a large pot of salted water to a boil and cook the Barilla Cellentani pasta according to package instructions. Set aside and reserve 1 cup of pasta water.

Step 3

In the meantime, to a large frying pan, add the butter and set to low/medium heat. Add the red pepper flakes and garlic and let sauté for 1 minute, just until fragrant.

Step 4

Add the milk and let simmer for 1-2 minutes, stirring often.

Step 5

Add the fontina and gorgonzola and let simmer for 2-3 minutes, stirring often, until the cheese is melted and the consistency is smooth.

Step 6

Add the mascarpone and let simmer for 1-2 minutes, stirring continuously, until smooth.

Step 7

Add the cooked pasta and gently stir to combine.

Step 8

Begin by adding 1/2 cup of the pasta water and stirring until the cheese and pasta mix together with the pasta water and create a velvety texture.

Step 9

Add the Parmigiano Reggiano and continue to mix until the sauce thickens and everything is well combined.

Step 10

If needed, to thin the sauce, add more of the pasta water.

Step 11

Dish up right away, top with fresh basil and toasted walnuts and enjoy right away.

Cellentani

A delightful corkscrew-shaped pasta, Barilla Cellentani is as fun to look at as it is to eat. With its tubular centre and ridged surface, Cellentani is perfect for a hearty pasta meal, capturing every drop of your favourite sauce and trapping vegetables, meat or fish in every delicious forkful. Barilla Cellentani is also a favourite for cold pasta salads and casseroles.

Shape

Short en-ca

Cook time

11 minutes

Pack size

340 g (4 x servings)

Range

Classic Blue Box

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