For the Lemon Herb Sauce

• 1 to 2 Tablespoons fresh chopped herbs (sage or tarragon -without stems)
• 1 teaspoon grated lemon
• 2 Tablespoons lemon juice
• 1 teaspoon minced garlic- 2 cloves
• 1 teaspoon onion powder or 1/4 cup chopped yellow onion
• 1/4 to 1/3 cup olive oil (use closer to 1/3 cup if the marinade isn’t thin enough)
• 1/4 teaspoon kosher salt
• Ground pepper to taste
• 1/4 teaspoon paprika or smoked paprika, optional
• 1 Tablespoon ground mustard or honey mustard
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For the Chickpea Pasta:

• 1 cup chopped red radish or summer radish
• 2 teaspoons olive oil for roasting
• Sea salt and pepper to taste
• 16 ounces Lentil Chickpea pasta (or gluten free pasta of choice)
• Water to boil and pinch of kosher salt for pot
• Pinch of sea salt and black pepper
• 2 ounces Spanish olives (green)
• Sliced lemon and sage leaves to garnish
• Crushed black pepper to taste