Spring Vegetable Pasta: Fresh and Light

Ingredients

• 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
• 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)
• 6 ounces burrata
• Toasted bread crumbs
• Flaky sea salt
• Basil and mint leaves