Barilla® Cellentani with Prosciutto, Asparagus, Tomatoes & Asiago Cheese

  • 360
  • 11g
  • 52g
  • 14g
  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Cellentani
  • 1/2 bunch asparagus, cut into ½ inch pieces on a diagonal and blanched
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 3/4 cup prosciutto, julienne
  • 28-ounce can crushed tomatoes
  • 1/4 cup Asiago cheese, grated


  1. 1
    Bring 2 pots of salted water to a boil.
  2. 2
    In one pot, cook pasta according to package directions. In the other pot, add the asparagus to boiling water, ensuring that they are fully submerged in the water. Blanch for 1 minute.
  3. 3
    In a large skillet, sauté garlic with olive oil for 1 minute. Add prosciutto and sauté on medium heat until crispy, but not burnt.
  4. 4
    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.
  5. 5
    Drain and toss pasta with sauce. Sprinkle with cheese before serving.

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