Campanelle with Arugula, White Asparagus, and Celery Root Sauce

Recipe courtesy of Chef Lorenzo Boni.

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.

3 pounds 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 pounds white asparagus, thinly sliced on the bias
3 cups green peas
6 cups arugula
3 tablespoons butter
3 cups shredded asiago d'allevo
3 tablespoons chopped fresh parsley
  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.
  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.

For each serving, to order:

  1. Heat some olive oil and saute 1 ounce asparagus and 2 tablespoons peas until tender. Stir in 1/4 cup arugula and season with salt and pepper.
  2. 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 teaspoon butter. Toss and warm through.
  3. Spread about 1/4 cup warm celery root sauce on a plate. Top it with the pasta. Garnish with cheese and parsley.