One Pot Pasta with Asparagus, Pesto & Burrata Cheese

This quick and easy one pot meal features Barilla Cellentani Pasta.

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Ingredients 8 Servings


  • 1 box Barilla® Cellentani pasta 
  • 1½ cups Barilla® Rustic Basil Pesto
  • 3 tablespoons butter, unsalted 
  • 2 shallots, chopped 
  • 4 cloves garlic, minced 
  • 5 cups chicken broth 
  • 1 teaspoon kosher salt 
  • ½ teaspoon fresh cracked black pepper 
  • 1 pound asparagus, cut into 1-inch pieces, ends discarded 
  • 2 teaspoons lemon zest 
  • 2 tablespoons lemon juice 
  • 1 8-ounce Burrata cheese 
  • 2 tablespoons extra virgin olive oil 

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  • In a large pot, melt butter over medium heat. Add shallot and sauté for 3 minutes. Add garlic and sauté for 30 more seconds until fragrant. 

  • Add pasta to the pot along with chicken broth, salt, and pepper. Bring to a boil and reduce the heat to medium/low. Cook for 8 minutes, stirring every 1-2 minutes. Add asparagus and continue to cook until pasta is al dente, about 3 to 4 minutes. 
  • Turn off the heat. Stir in pesto, lemon zest, and lemon juice. Transfer the pasta to a serving plate, and top with dollops of cheese. Cut into a few pieces of the cheese and drizzle the cheese with olive oil. Serve immediately. 

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