The Art of Spring Pasta with Jeffrey and Jay-Z

Like mincing them, i just want the essence we're gonna get them a little golden and then pull it out kind of break it open a little bit and what i like to do is just kind of tilt the pan give it a little head start and that's all you want to look for i don't want to fry them up too much i just want to slowly kind of just coax that flavor out of the garlic and perfume the oil and that is what we're doing all right next is how do we even impart more spring flavor into this easy pasta and that is we took the woody stems kind of up to the mid-range level and we juiced it put in a food processor strain it out and we're left with this beautiful pure spring elixir of asparagus elixir elixir don't throw away those stems juice them up and use them in your pasta right as you would vegetable stock and then i have the tips and kind of the mid-sections that we cut on a real nice kind of fancy sharp bias here looks good feels good okay next thing this is just whole milk ricotta that we've kind of strained a little bit if there's a little liquid you can use it because we are gonna whip this right now i love the texture of a whipped ricotta we're gonna kind of mimic that texture by just getting in there what did that take what did that take jeffrey oh that took two minutes unbelievable i'm actually gonna turn it out just so i can get all my stuff going and we're gonna throw this don't worry about that excess pasta water cling to that cavitelli or as we say in my house gaba dills right i'm gonna add a little um parmigiano-reggiano to this and just a touch of lemon juice and we're gonna season it with some salt and plenty of cracked black pepper and this is gonna get dolloped on top of that pasta i'm gonna add just a couple shots of lemon zest in there as well and now i can throw my asparagus tops directly in there and these aren't gonna take much i'm gonna pull my garlic i'll pull it i mean this you spread on that crostini and then you put that on there don't waste that boom so we're just gonna kind of quickly you know saute this asparagus we want to keep that springy nature to it right that pasta with whatever reserved pasta water easy breezy i love that you just i love that you almost set a timer in the kitchen the minute the pasta goes in the water that's all the time you're gonna give yourself to make dinner beautiful oh i love the smell look at that beautiful that is stock to spear cooking right there yep exactly stock to spear nice that's a good one i like that now we're gonna add a little bit more of that lemon juice to brighten it up and we are ready to plate here and how do we know it's done look at that glossy so tell the rest of america how they know it's done cause only jay-z knows he's got his nose in the pan it's just without any butter without any sauce if you will all that starchy water just clings to those beautiful cavatelli inside that little cave that hollowed out cave and you serve it right in this dish then some pecorino oh no all on top there i'm gonna save a little bit carrion pecorino helicopter there look out for the finish see that is a sign of spring to me too yeah it is lemon zest making it fresh taking it that's not a monday night vibe you know that's like saturday date night vibes and then of course the denouement if you will some of those just literally i just love it how did the words denunong and elixir make it into a monday night dinner i just i just kind of want to know so that came out hot all right that's why that's a beautiful that's a beautiful plate of pasta thank you i just want to tell you that sensational all right let's taste it i'm i i just want to keep plating i feel like you now i just want to keep adding things beautiful tiny little young basil i love it i mean let's face it those are the signs of spring for us but this is gonna it's gonna win the evening right here it was so quick it takes ten minutes and make sure you get just a little bit of everything in there it's really pretty uh you have to do a thorough taste i am throwing don't like uh go 50 go all the way lemon like pleasant grassiness from the asparagus in the asparagus elixir but this is just a little bit of basil is all you need the sharpness from the two kinds of the parm in the pecorino one you\

As we began cooking, Jeffrey and Jay-Z started with the basics - mincing garlic. "Like mincing them, i just want the essence we're gonna get them a little golden and then pull it out kind of break it open a little bit," said Jay-Z. This technique is all about coaxing out the flavors from the ingredients without overcooking or burning them. Jeffrey continued to emphasize the importance of taste and smell in cooking, "i don't want to fry them up too much i just want to slowly kind of just coax that flavor out of the garlic and perfume the oil." This approach ensures that every ingredient is given equal attention and care.

Next, they decided to add more spring flavor to their pasta dish. To do this, they took the woody stems of asparagus and juiced them, then put the liquid in a food processor and strained it out. "we're left with this beautiful pure spring elixir of asparagus elixir elixir," said Jeffrey proudly. They also used the tips and mid-sections of the asparagus to create a unique flavor profile for their dish.

Moving on to the ricotta, they strained some of the excess liquid before whipping it up. "we're gonna whip this right now i love the texture of a whipped ricotta," said Jay-Z with a smile. The goal was to mimic the light and airy texture of fresh ricotta.

With all the ingredients ready, Jeffrey added Parmesan cheese, lemon juice, salt, and black pepper to create a harmonious balance of flavors. "this is gonna get dolloped on top of that pasta," he said excitedly. The addition of lemon zest brought a burst of freshness to the dish, perfectly complementing the spring flavors.

Finally, Jeffrey added some asparagus tops to the pasta, carefully sautéed them to preserve their delicate texture and flavor. "we want to keep that springy nature to it right," he said. And just like that, the dish was complete - a true reflection of the beauty and simplicity of spring.

As they sat down to enjoy their creation, Jay-Z couldn't help but express his admiration for the finished product. "that is stock to spear cooking right there," he exclaimed. The pasta was cooked perfectly, with just the right amount of starchiness from the water clinging to it. And let's not forget the crowning glory - a generous sprinkle of Parmesan cheese and a few strands of asparagus.

In the end, Jeffrey's dish won the evening, thanks to its quick preparation time and attention to detail. "it takes ten minutes and make sure you get just a little bit of everything in there," he said with a smile. It was clear that Jay-Z had put his heart into this dish, and it showed in every bite.

As we continued to plate and add the finishing touches, Jeffrey couldn't help but ask, "how did the words denunong and elixir make it into a monday night dinner?" The response was simple - they just wanted to create something beautiful and delicious for their guests. And with that, the evening came to a close, filled with laughter, good food, and a deeper appreciation for the art of cooking.

The dish may have been created in just ten minutes, but its impact was undeniable. Jeffrey's pasta had captured the essence of spring - its flavors were light, fresh, and full of life. It reminded us that sometimes, the simplest things in life are the most beautiful and delicious.

"WEBVTTKind: captionsLanguage: enmy cavatelli with asparagus lemon and fresh ricotta and we got ourselves a couple minutes to cook this it's not gonna take very long and that's how quickly this sauce comes together starting with some olive oil and some garlic so i'm gonna use three smashed cloves of garlic right i don't feel like mincing them i just want the essence we're gonna get them a little golden and then pull it out kind of break it open a little bit and what i like to do is just kind of tilt the pan give it a little head start and that's all you want to look for i don't want to fry them up too much i just want to slowly kind of just coax that flavor out of the garlic and perfume the oil and that is what we're doing all right next is how do we even impart more spring flavor into this easy pasta and that is we took the woody stems kind of up to the mid-range level and we juiced it put in a food processor strain it out and we're left with this beautiful pure spring elixir of asparagus elixir elixir don't throw away those stems juice them up and use them in your pasta right as you would vegetable stock and then i have the tips and kind of the mid-sections that we cut on a real nice kind of fancy sharp bias here looks good feels good okay next thing this is just whole milk ricotta that we've kind of strained a little bit if there's a little liquid you can use it because we are gonna whip this right now i love the texture of a whipped ricotta we're gonna kind of mimic that texture by just getting in there what did that take what did that take jeffrey oh that took two minutes unbelievable i'm actually gonna turn it out just so i can get all my stuff going and we're gonna throw this don't worry about that excess pasta water cling to that cavitelli or as we say in my house gaba dills right i'm gonna add a little um parmigiano-reggiano to this and just a touch of lemon juice and we're gonna season it with some salt and plenty of cracked black pepper and this is gonna get dolloped on top of that pasta i'm gonna add just a couple shots of lemon zest in there as well and now i can throw my asparagus tops directly in there and these aren't gonna take much i'm gonna pull my garlic i'll pull it i mean this you spread on that crostini and then you put that on there don't waste that boom so we're just gonna kind of just quickly you know saute this asparagus we want to keep that springy nature to it right that pasta with whatever reserved pasta water easy breezy i love that you just i love that you almost set a timer in the kitchen the minute the pasta goes in the water that's all the time you're gonna give yourself to make dinner beautiful oh i love the smell look at that beautiful that is stock to spear cooking right there yep exactly stock to spear nice that's a good one i like that now we're gonna add a little bit more of that lemon juice to brighten it up and we are ready to plate here and how do we know it's done look at that glossy so tell the rest of america how they know it's done cause only jay-z knows he's got his nose in the pan it's just without any butter without any sauce if you will all that starchy water just clings to those beautiful cavatelli inside that little cave that hollowed out cave and you serve it right in this dish then some pecorino oh no all on top there i'm gonna save a little bit carrion pecorino helicopter there look out for the finish see that is a sign of spring to me too yeah it is lemon zest making it fresh taking it that's not a monday night vibe you know that's like saturday date night vibes and then of course the denouement if you will some of those just literally i just love it how did the words denumong and elixir make it into a monday night dinner i just i just kind of want to know so that came out hot all right that's why that's a beautiful that's a beautiful plate of pasta thank you i just want to tell you that sensational all right let's taste it i'm i i just want to keep plating i feel like you now i just want to keep adding things beautiful tiny little young basil i love it i mean let's face it those are the signs of spring for us but this is gonna it's gonna win the evening right here it was so quick it takes ten minutes and make sure you get just a little bit of everything in there it's really pretty uh you have to do a thorough taste i am throwing don't like uh go 50 go all the way lemon like pleasant grassiness from the asparagus in the asparagus elixir but this is just a little bit of basil is all you need the sharpness from the two kinds of the parm in the pecorino one youmy cavatelli with asparagus lemon and fresh ricotta and we got ourselves a couple minutes to cook this it's not gonna take very long and that's how quickly this sauce comes together starting with some olive oil and some garlic so i'm gonna use three smashed cloves of garlic right i don't feel like mincing them i just want the essence we're gonna get them a little golden and then pull it out kind of break it open a little bit and what i like to do is just kind of tilt the pan give it a little head start and that's all you want to look for i don't want to fry them up too much i just want to slowly kind of just coax that flavor out of the garlic and perfume the oil and that is what we're doing all right next is how do we even impart more spring flavor into this easy pasta and that is we took the woody stems kind of up to the mid-range level and we juiced it put in a food processor strain it out and we're left with this beautiful pure spring elixir of asparagus elixir elixir don't throw away those stems juice them up and use them in your pasta right as you would vegetable stock and then i have the tips and kind of the mid-sections that we cut on a real nice kind of fancy sharp bias here looks good feels good okay next thing this is just whole milk ricotta that we've kind of strained a little bit if there's a little liquid you can use it because we are gonna whip this right now i love the texture of a whipped ricotta we're gonna kind of mimic that texture by just getting in there what did that take what did that take jeffrey oh that took two minutes unbelievable i'm actually gonna turn it out just so i can get all my stuff going and we're gonna throw this don't worry about that excess pasta water cling to that cavitelli or as we say in my house gaba dills right i'm gonna add a little um parmigiano-reggiano to this and just a touch of lemon juice and we're gonna season it with some salt and plenty of cracked black pepper and this is gonna get dolloped on top of that pasta i'm gonna add just a couple shots of lemon zest in there as well and now i can throw my asparagus tops directly in there and these aren't gonna take much i'm gonna pull my garlic i'll pull it i mean this you spread on that crostini and then you put that on there don't waste that boom so we're just gonna kind of just quickly you know saute this asparagus we want to keep that springy nature to it right that pasta with whatever reserved pasta water easy breezy i love that you just i love that you almost set a timer in the kitchen the minute the pasta goes in the water that's all the time you're gonna give yourself to make dinner beautiful oh i love the smell look at that beautiful that is stock to spear cooking right there yep exactly stock to spear nice that's a good one i like that now we're gonna add a little bit more of that lemon juice to brighten it up and we are ready to plate here and how do we know it's done look at that glossy so tell the rest of america how they know it's done cause only jay-z knows he's got his nose in the pan it's just without any butter without any sauce if you will all that starchy water just clings to those beautiful cavatelli inside that little cave that hollowed out cave and you serve it right in this dish then some pecorino oh no all on top there i'm gonna save a little bit carrion pecorino helicopter there look out for the finish see that is a sign of spring to me too yeah it is lemon zest making it fresh taking it that's not a monday night vibe you know that's like saturday date night vibes and then of course the denouement if you will some of those just literally i just love it how did the words denumong and elixir make it into a monday night dinner i just i just kind of want to know so that came out hot all right that's why that's a beautiful that's a beautiful plate of pasta thank you i just want to tell you that sensational all right let's taste it i'm i i just want to keep plating i feel like you now i just want to keep adding things beautiful tiny little young basil i love it i mean let's face it those are the signs of spring for us but this is gonna it's gonna win the evening right here it was so quick it takes ten minutes and make sure you get just a little bit of everything in there it's really pretty uh you have to do a thorough taste i am throwing don't like uh go 50 go all the way lemon like pleasant grassiness from the asparagus in the asparagus elixir but this is just a little bit of basil is all you need the sharpness from the two kinds of the parm in the pecorino one you\n"