Now's the time to use spring herbs with abandon, adding them by the handful to salads, eggs, and pasta. This quick vegetarian main dish combines your choice of herbs with a little cream and some goat cheese, which melts in the heat of the pasta to lightly coat each strand. Crumble more cheese on top.
5 ounces mixed fresh herbs, such as parsley, dill, mint, basil, or tarragon; plus 1/2 oz. small herb leaves and sprigs
Bring a large pot of salted water to a boil. Meanwhile, chop 5 oz. herbs; set aside. Boil linguine according to package instructions. Scoop out and reserve about 1 cup pasta water, then drain linguine and return to pot. Add 5 oz. goat cheese and the cream. Stir to melt cheese and coat pasta.
Add chopped herbs, lemon zest, and salt and mix thoroughly. Add 1/2 cup pasta water. Add more pasta water, 1 tbsp. at a time, as needed to make pasta loose and slightly saucy.
Pour pasta into a wide, shallow serving bowl and top with remaining goat cheese and herb leaves and sprigs.
Wine pairing: A rich but bright white like Stoller Family Estate 2014 Chardonnay (Dundee Hills; $25), with citrus and minerality that create buzz with the herbs and tangy cheese in the pasta. --Sara Schneider