For the herb sauce:
1/2 cup Bragg Organic Olive Oil
1 cup fresh basil leaves
1 cup fresh mint leaves
¼ cup chives, chopped
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon
Pinch of salt and black pepper
For the pasta:
1 cup radishes, halved
1 bunch asparagus, chopped
1 cup snap peas
1 tablespoon Bragg Organic Olive Oil
1 tablespoon Bragg Liquid Aminos
Pinch of salt
Pinch of black pepper
16 ounces bucatini pasta (or spaghetti)
6 ounces burrata
Toasted bread crumbs
Flaky sea salt
Basil and mint leaves
Add all sauce ingredients to a food processor. Pulse until combined. Taste and adjust seasoning if necessary.
Preheat the oven to 350 degrees. Toss radishes, asparagus and snap peas with olive oil, 1 tablespoon olive oil, 1 tablespoon liquid aminos and a small pinch of salt and pepper. Roast for about 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Boil pasta until al dente. Drain and set aside.
Add the pasta back to the pot and toss over low heat with the herb sauce. Add roasted vegetables and toss again. Taste and season with salt and pepper.
Transfer to a serving platter or bowls and top with burrata, toasted bread crumbs, flaky sea salt and herbs.