Spring Vegetable Pasta



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 olive oil

  • 1 tablespoon Bragg liquid aminos

  • Pinch of salt

  • Pinch of black pepper

  • 16 ounces bucatini pasta (or spaghetti)

For serving:

  • 6 ounces burrata

  • Toasted bread crumbs

  • Flaky sea salt

  • Basil and mint leaves

In this recipe:

  • 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.

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