Asiago is a semi-firm Italian cow's milk cheese with a rich, nutty flavor. Young Asiago is eaten as a table cheese. Aged for a year, Asiago becomes a grand grating cheese that's a bit more moist than Parmesan.
Like chives, tarragon is a fragile herb best used fresh. One of the classic herbs in the French fines herbs blend, tarragon's slightly licorice aroma pairs well with fish and vegetables.
Serve this easy linguine with a crisp French baguette and a mixed herb and baby greens salad.
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