Cavatelli with Asparagus, Lemon and Contemporary Ricotta Recipe2 min read
This brilliant pasta dish is the epitome of recent spring fare. The earthy asparagus, cool ricotta and zesty lemon make the tender cavatelli come alive. It’s additionally fast sufficient for a weeknight dinner, but additionally spectacular sufficient to serve friends.
Swap possibility: Contemporary ricotta has a way more delicate taste than most varieties with components present in plastic tubs. You will discover recent ricotta in Italian markets or typically in supermarkets, mounded up excessive and packaged in small tin pails. It’s typically labeled as hand-dipped, hand-packed or hand-ladled. When you can’t discover recent ricotta within the tins, Calabro is an effective model present in plastic tubs. If the ricotta is moist, drain in a moist cheesecloth-lined strainer set over a bowl within the fridge for a few hours.
Place the woody stems from the asparagus in a meals processor. Course of till clean.
Switch the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, urgent down calmly on the puree with a picket spoon sometimes. Reserve the juice and discard the pulp.
Carry a big pot of generously salted water to a boil.
In the meantime, in a big bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and put aside.
As soon as the water has boiled, add the cavatelli and prepare dinner, in response to the package deal directions, till al dente.
In the meantime, add the olive oil to a big skillet over medium warmth. Add the garlic and prepare dinner till calmly golden, about 2 minutes. Take away the garlic, then add the sliced asparagus and sauté till tender, 3 to five minutes. Drain the cavatelli immediately into the skillet with the asparagus. Add about half of the asparagus juice and permit to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and prepare dinner till the pasta is shiny, about 1 minute. Switch to a bowl and garnish with Pecorino Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.