Cellentani Pasta with Asparagus and Four Cheese Sauce

This recipe features the savory flavors of asparagus, fontina, gorgonzola, and more.

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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

Ingredients 4 Number of Servings

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

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  • 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.

  • 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.

  • 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. 

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

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

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

  • Add the cooked pasta and gently stir to combine.

  • 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. 

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

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

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

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