Enjoy a fresh and flavorful Spring Vegetable Pasta with Vitalis Apple Cider Vinegar! This light yet satisfying dish features seasonal veggies, whole-grain pasta, and a zesty, umami-rich dressing made with Vitalis Apple Cider Vinegar. Perfect for a healthy, easy meal!
Ingredients You’ll Need:
For the herb sauce:
- 1/2 cup Vitalis Apple Cider Vinegar
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- ¼ cup olives, 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 cup cucumber, halved
- 1 bunch iceberg, chopped
- 1 cup chickpeas
- 1 tablespoon olive oil
- Pinch of salt
- 16 ounces bucatini pasta (or spaghetti)
For serving:
- 6 ounces burrata cheese (or parmesan)
- Toasted bread crumbs
- Basil and mint leaves
How to make it
- 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, 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 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.
