Food
Jeff Mauro’s Cavatelli with Asparagus, Lemon & Fresh Ricotta | The Kitchen | Food Network
Jeff captures the flavors of spring in this easy pasta dish with juiced asparagus stems, lemon zest and creamy whipped ricotta!
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Cavatelli with Asparagus, Lemon and Fresh Ricotta
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 40 min (includes draining time)
Active: 25 min
Yield: 4 servings
Ingredients
One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook’s Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish
Directions
Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
Bring a large pot of generously salted water to a boil.
Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
Cook’s Note
Fresh ricotta has a much more delicate flavor than most kinds with additives found in plastic tubs. You can find fresh ricotta in Italian markets or sometimes in supermarkets, mounded up high and packaged in small tin pails. It is often labeled as hand-dipped, hand-packed or hand-ladled. If you can’t find fresh ricotta in the tins, Calabro is a good brand found in plastic tubs. If the ricotta is wet, drain in a damp cheesecloth-lined strainer set over a bowl in the refrigerator for a couple of hours.
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Jeff Mauro’s Pasta with Asparagus, Lemon & Ricotta | The Kitchen | Food Network
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@allstopblue5717
December 23, 2023 at 4:19 pm
First two words upon tasting were “lemon” and “grassiness” lol I’m guessing it wasn’t as good as it looks
@crystalsnowlion2253
December 23, 2023 at 4:19 pm
Wow
@crystalsnowlion2253
December 23, 2023 at 4:19 pm
It's very interesting how he used the asparagus juice kind of as a replacement for tomatoes and the cheese for meat in this dish. From the recipe it looks very interesting, a different approach than the tomato path taken by a lot of pasta.
@hanj31
December 23, 2023 at 4:19 pm
Serve that with some grilled chicken or seafood and you’re good to go in my book
@ltemple1962
December 23, 2023 at 4:19 pm
That looks delicious! I’m going to try this pasta
@psw4763
December 23, 2023 at 4:19 pm
This looks delicious. Love watching him cook and his Sandwich King show was very good.
@cfynest1
December 23, 2023 at 4:19 pm
I like how he says smashed garlic but realized his wrists are too frail 😆😆😆😆
@kylearcherd588
December 23, 2023 at 4:19 pm
I'd love to try this recipe and I have a question. If you don't own a juicer, what would be the best method to "juice" the asparagus stalks for the sauce? Delicious looking dish, Jeff!
@lisamolinar4224
December 23, 2023 at 4:19 pm
Omgoodness, this is a delightful recipe.. thank you Jeff. So definitely delicious… Yummy my tummy..
@CharleyCarey
December 23, 2023 at 4:19 pm
Why do they only show the cook eating their own dish?
@heidid5275
December 23, 2023 at 4:19 pm
It looks delicious but don't think you're fooling anyone saying it only takes ten minutes. It takes ten minutes AFTER you do all the prep.
@McCulleyJr
December 23, 2023 at 4:19 pm
Love the shirt! Good recipe too .
@cookingtubebybristy98
December 23, 2023 at 4:19 pm
Wowww😍😋😋😋
@nikodimser8225
December 23, 2023 at 4:19 pm
I can tell you truth lol
TALENTED MAN😉😁
@paulfrels3590
December 23, 2023 at 4:19 pm
Looks good.
@DesiFoodsInspiration
December 23, 2023 at 4:19 pm
Nice recipe
@mildredcardona2846
December 23, 2023 at 4:19 pm
chef Jeff, stop losing weight, respectfully you looks good. Love the recipe, love because its a vegetarian dish !!! Thank you for sharing such a wonderful recipe in 5 minutes.
@holdencaulfield4702
December 23, 2023 at 4:19 pm
Jeff, I like the loss of weight but I'd stop now. You are big-boned & it kind of looks like your sick.
@blancaadame7247
December 23, 2023 at 4:19 pm
😋😋😋
@bradcroudis8334
December 23, 2023 at 4:19 pm
Jeff might have been a little intimidated in the kitchen with only GZ and Alex there but I've got to say great looking dish.
@drewconway7135
December 23, 2023 at 4:19 pm
That elixir looks like antifreeze 🤪
@lisagill9971
December 23, 2023 at 4:19 pm
💖👼🏻🌺
@AmarasKitchen
December 23, 2023 at 4:19 pm
Super early today! let's keep learning 💪