Spring Vegetable Pasta Recipe with Olive Oil
Cook a fresh spring vegetable pasta with seasonal veggies and a drizzle of Bragg olive oil. Light, colorful, and weeknight easy. Try it today.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bragg.com.
Cooking tools:
- Food processor
- Microplane
- Oven
- Baking sheet
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Measuring cup
- Measuring spoon
- Tongs
- Serving platter
- Serving bowl
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
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