Linguine with Asparagus Sauce and Burrata

by Emily Kemme
asparagus sauce

The best way to wrap up summer is to spend as much time outdoors basking in the sunshine. Give yourself a break from the kitchen with an easy asparagus sauce tossed with linguine. The icing on the cake — so to speak, is the burrata. Often, vegetable based pasta sauces are pulled together with cheese. Here, a gooey ball of soft mozzarella and ricotta is stirred into the pasta to give it body.

Burrata is easy to find in larger grocery stores in the specialty cheese section.

Linguine with Asparagus Sauce and Burrata Recipe


1 pound asparagus, tough ends trimmed, tips reserved, cut into 1 inch pieces

1 cup coarsely chopped leeks, white and light green parts only

1 T lemon zest

1/4 cup extra virgin olive oil

4 burrata balls

1 pound dried or fresh linguine

salt and pepper to taste


Add asparagus stalks and leeks to medium pot filled with 4 quarts water. Heat to boiling, then reduce to simmer, cooking for 6-8 minutes or until vegetables are tender. Drain with slotted spoon and place in food processor bowl or blender. Reserve cooking water.

Add asparagus tips to pot and bring to boil, then reduce heat and simmer for 3 minutes. Tips should be firm-tender. Remove from water and reserve 1/2 cup water.

While asparagus is cooking, bring large pot filled with water to boil for pasta. Cook linguine according to package directions. Reserve 2 cups of pasta water and drain remainder. Return pasta to pot.

Add lemon zest, olive oil, and reserved cooking water to processor or blender and purée.

Toss linguine with asparagus sauce, adding pasta water in cupfuls if too thick. Salt and pepper to taste.

Divide linguine between four large, shallow bowls and sprinkle with asparagus tips. Place one burrata ball in center of each bowl.

And mangia!

Serves 4 as a light main course.

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