Jeff captures the flavors of spring in this easy pasta dish with juiced asparagus stems, lemon zest and creamy whipped ricotta!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3dTCwKkSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cavatelli with Asparagus, Lemon and Fresh RicottaRECIPE COURTESY OF JEFF MAUROLevel: IntermediateTotal: 40 min (includes draining time)Active: 25 minYield: 4 servingsIngredientsOne 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch piecesKosher 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 garnishFresh basil, for garnish DirectionsPlace 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 NoteFresh 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JeffMauro #TheKitchen #FoodNetwork #Cavatelli #Asparagus #Ricotta #LemonJeff Mauro's Pasta with Asparagus, Lemon & Ricotta | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=ZdUWbQ5MA-I
