Jeff Mauro's Cavatelli with Asparagus, Lemon & Fresh Ricotta

Ingredients

• 12 oz Cavatelli Pasta (short, ridged pasta; cook al dente)
• 1 lb Asparagus (trimmed; separate stems for juice and tips for sauté)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (smashed, not minced)
• 1 cup Whole Milk Ricotta (strained if watery, then whisked)
• 1/4 cup Parmigiano-Reggiano (freshly grated)
• 2 Tbsp Pecorino Romano (freshly grated for garnish)
• 1 Lemon (juice and zest)
• 1 handful Fresh Basil (torn leaves for garnish)
• to taste Salt (kosher or sea salt)
• to taste Freshly Cracked Black Pepper (freshly ground)

Instructions

1. Make Asparagus Juice (Elixir)

   Trim the asparagus, separate the woody stems from the tender tips. Roughly chop the stems, place them in the food processor, pulse, then add a splash of water and blend until liquid. Pour the mixture through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible.

   Time: PT5M

2. Infuse Olive Oil with Garlic

   Heat 2 Tbsp olive oil in a sauté pan over medium‑low heat. Add the three smashed garlic cloves, letting them sizzle gently for about 2 minutes until just golden and fragrant. Remove the cloves and set aside.

   Time: PT2M

   Temperature: medium

3. Cook the Cavatelli

   Bring a large pot of heavily salted water to a rolling boil. Add the cavatelli and cook 8–10 minutes, or until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.

   Time: PT10M

   Temperature: boiling

4. Sauté Asparagus Tips

   In the same pan with the garlic‑infused oil, add the asparagus tips (about 1 cup). Sauté 3 minutes, stirring, until bright green and still crisp. Add 2 Tbsp of the reserved asparagus juice and toss.

   Time: PT3M

   Temperature: medium

5. Whip the Ricotta

   Place the strained ricotta in a mixing bowl. Whisk vigorously for about 2 minutes until smooth and airy. Stir in the juice of the lemon, half of the lemon zest, a pinch of salt and plenty of cracked black pepper.

   Time: PT2M

6. Combine Pasta, Sauce & Cheese

   Add the drained cavatelli to the pan with the asparagus tips. Pour in 1/4 cup of the reserved pasta water and toss to coat. Reduce heat to low, then fold in the whipped ricotta mixture, grated Parmigiano‑Reggiano, and an extra splash of lemon juice if needed. Toss quickly until the sauce is glossy and clings to each bite.

   Time: PT3M

   Temperature: medium

7. Plate and Garnish

   Divide the pasta among four warm plates. Sprinkle each serving with grated Pecorino Romano, the remaining lemon zest, and a few torn basil leaves. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g