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.
|¼||cup coarsely cut chives|
|¼||cup coarsely cut parsley|
|¼||cup coarsely cut
|⅓||cup olive oil|
|Juice of 1 lemon|
|Salt and pepper, to taste|
|⅓||cup pine nuts|
|1||bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces|
|8||ounces 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.
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.
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.