Ingredients
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
- 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.
