Herbed Pappardelle with Asparagus & Burrata

My husband and I are obsessed with burrata- especially with asparagus. Such a heavenly combination!

Naturally, as I am also such a pasta fan, this dish caught my eye right away. It was fresh and especially wonderful to make in backyard herb season. This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Grace Parisi. I doubled the asparagus, substituted fresh pappardelle for fazzoletti, and omitted the chervil. Yum!

Yield: Serves 6 to 8

  • 3/4 cup parsley, plus more for garnish
  • 2 T snipped chives, plus more for garnish
  • 2 T tarragon leaves, plus more for garnish
  • 2 T chervil leaves, plus more for garnish, optional
  • 1 1/2 tsp fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • coarse salt and freshly ground pepper
  • 2 pounds asparagus, cut into 1/2-inch pieces
  • 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti) or fresh pappardelle
  • 1/4 cup raw pine nuts, preferably Italian
  • 8 to 10 ounces burrata or buffalo mozzarella, cut into cubes
  1. In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and chervil (if using). Pulse until chopped.
  2. Add the lemon juice and 1/4 cup plus 2 tablespoons of the oil to the herbs and puree until smooth. Season with salt and pepper.
  3. Bring a large pot of salted water to a boil. Put the asparagus in a colander and ease it into the boiling water. Blanch the asparagus just until bright green, about 2 minutes. Rinse under cold water to stop the cooking process. Shake dry.
  4. Boil the pasta until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
  5. In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; transfer to a plate.
  6. Add the pasta, herb puree, asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well.
  7. Toss in the cheese and pine nuts.
  8. Transfer to bowls and garnish with whole herbs.

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