HERBED FAZZOLETTI WITH ASPARAGUS AND BURRATA

HERBED FAZZOLETTI WITH ASPARAGUS AND BURRATA image

Yield 6-8 servings

Number Of Ingredients 13

3/4 cup parsley, plus more for garnish
2 tablespoons snipped chives,
plus more for garnish
2 tablespoons tarragon leaves,
plus more for garnish
2 tablespoons chervil leaves, plus more for garnish
1 1/2 teaspoons fresh lemon juice
1/2cup extra-virgin olive oil Salt and freshly ground pepper
1 pound asparagus, cut into
1/2-inch pieces
1 pound fresh pasta sheets, cut into
3-inch squares (fazzoletti) 1/4cup pine nuts, preferably Italian
10 ounces burrata or buffalo mozzarella, cut into cubes

Steps:

1. In a blender or food processor, combine the % cup of parsley with the 2 tablespoons each of chives, tarragon and chervil. Pulse until chopped. Add the lemon juice and VA cup plus 2 tablespoons of the oil and puree until smooth. Season with salt and pepper. 2. 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. Shake dry. Boil the pasta until al dente. Drain, reserv¬ing VA cup of the pasta cooking water. In a large, deep skillet, heat the remaining 2 tablespoons of oil. Add the pine nuts and toast over moderate heat until golden; trans-fer to a plate. Add the pasta, herb puree. asparagus and the pasta water to the skillet. Cook over moderate heat, tossing well. Toss in the cheese and pine nuts. Transfer to bowls and garnish with whole herbs