Campanelle with Arugula, White Asparagus, and Celery Root Sauce

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Lorenzo demonstrated this recipe at Barilla’s 2016 Modern Casual conference. White asparagus blends with bright green vegetables and a creamy yellow sauce. Asiago d’Allevo is a hard cheese produced only in the provinces of Vicenza and Trento.


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Heat half of the oil and saute the onion until translucent. Add the celery root and broth, season with salt and pepper, and bring to a simmer. Add the cream and bring it to a boil. Puree the mixture until smooth. Season again and set aside to keep warm.

Step 3

For each serving, to order: Heat some olive oil and saute 1 oz. asparagus and 2 Tbsp. peas until tender. Stir in 1/4 cup arugula and season with salt and pepper.

Step 4

Meanwhile, reheat 1 1/8 cups pasta in simmering water. Drain and add it to the pan with a little cooking water and the vegetables. Stir in about 1/2 tsp butter. Toss and warm through.

Step 5

Spread about 1/4 cup warm celery root sauce on a plate. Top it with the pasta. Garnish with cheese and parsley.


  • 3 lb. Barilla Campanelle
  • 1/2 cup olive oil
  • 3 sweet onions, chopped
  • 3 cups shredded celery root
  • 6 cups vegetable broth
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 1 1/2 lb. white asparagus, thinly sliced on the bias
  • 3 cups green peas
  • 6 cups arugula
  • 3 Tbsp butter
  • 3 cups shredded asiago d'Allevo
  • 3 Tbsp chopped fresh parsley
Chef Recommended Cuts
  • Campanelle
  • Cellentani / Cavatappi
  • Orecchiette
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 394
Calories from Fat 153
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 30mg
Sodium 1030mg
Total Carbohydrate 50g
Dietary Fiber 4g
Sugars 4g
Protein 12g

Vitamin A 13%
Vitamin C 11%
Calcium 14%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.