Spring Vegetable Pasta
For the herb sauce:
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1/2 cup Bragg organic olive oil
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1 cup fresh basil leaves
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1 cup fresh mint leaves
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¼ cup chives, chopped
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3 cloves garlic, roughly chopped
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Zest and juice of 1 lemon
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Pinch of salt and black pepper
For the pasta:
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1 cup radishes, halved
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1 bunch asparagus, chopped
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1 cup snap peas
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1 tablespoon Bragg olive oil
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1 tablespoon Bragg liquid aminos
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Pinch of salt
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Pinch of black pepper
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16 ounces bucatini pasta (or spaghetti)
For serving:
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6 ounces burrata
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Toasted bread crumbs
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Flaky sea salt
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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.
