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Seasonal Recipe

Recipe for linguine with asparagus, burrata, and herb sauce

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Toss long thin strands of linguine with lightly blanched asparagus with the slightest crunch, and add a citrus sauce full of fresh herbs — chives, tarragon, and parsley. Finish the pasta with decadently creamy burrata (a kind of mozzarella) and toasted pine nuts.

¼cup coarsely cut chives
¼cup coarsely cut parsley
¼cup coarsely cut
tarragon
cup olive oil
Juice of 1 lemon
Salt and pepper, to taste
cup pine nuts
1bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces
1pound linguine
8ounces burrata, cut or torn into small pieces

1. In a food processor, combine the chives, parsley, tarragon, olive oil, lemon juice, salt, and pepper. Work until the herbs are finely chopped; set aside.

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2. In a small, dry skillet over medium-low heat, toast the pine nuts, shaking the pan often, for 2 to 3 minutes or until golden.

3. Bring a large pot of water to boil. Drop in the asparagus and cook for 2 minutes. With a slotted spoon, lift out and rinse with cold water.

4. Meanwhile, generously salt the boiling water and add the linguine. Cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Drain into a colander but do not rinse. Return to the cooking pot.

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5. Add the asparagus, herb sauce, and burrata. Toss well. Taste for seasoning and add more salt and pepper, if you like. Transfer to 4 shallow bowls and garnish with pine nuts.

Molly Kravitz

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