Barilla® Cellentani

with Leeks, Crispy Pancetta & Green Peas

Blue Box Cellentani

Made with

Barilla Cellentani

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Ingredients for 8 people

  • 1 box Barilla® Cellentani
  • 1 leek, diced
  • 2 tablespoons extra virgin olive oil
  • ½ cup white wine, dry
  • 1 cup vegetable broth
  • 1½ cups heavy cream
  • 1½ cups green peas, frozen
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 4 ounces pancetta, rendered
  • Salt and black pepper, to taste

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  • Bring a large pot of water to a boil, season with salt.
  • Sauté leaks in a large skillet with olive oil over medium heat for 3-4 minutes or until soft.
  • Add white wine and reduce completely.
  • Add vegetable broth and reduce by ½, once reduced, add heavy cream and bring to a simmer.
  • Add peas and season the sauce with salt and pepper.
  • Cook pasta according to the package directions.
  • Drain pasta and toss it with the sauce and cheese.
  • Top with crispy pancetta.
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