Food & dining

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
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.

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.

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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.

Molly Kravitz