Pasta Primavera
Prep time 10mins
Cook time 20mins
Serves or Makes: 4 servings

Recipe Card


  • 3 tablespoons Wesson Plant Based Butter with Olive Oil
  • 1 (12 ounce) box gluten free pasta of choice
  • 1 cup asparagus, tough ends removed, chopped into 1 ½ inch pieces on a bias and blanched
  • 1 cup snow peas, cut into 1 ½ inch pieces, divided and blanched
  • 1 cup grape tomatoes, halved and divided
  • 4 garlic cloves, minced
  • 1/4 cup chiffonade fresh mint
  • 1/4 cup chiffonade fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1-2 teaspoons kosher salt, to taste


  • Step 1

    To blanch the vegetables, bring a pot of salted water to a boil and prepare bowl with ice water.

  • Step 2

    Add asparagus and half the snow peas into the boiling water and cook for 1 ½ minutes.

  • Step 3

    Use a slotted spoon or skimmer to carefully remove them from the hot water and plunge them immediately into the ice water. [Note: This will stop the cooking process and preserve their vibrant green color.] When fully cooled, strain and reserve.

  • Step 4

    In the same pot of salted boiling water, cook the box of gluten free pasta until al dente according to the package instructions.

  • Step 5

    While pasta is boiling, in a skillet over medium heat with a little bit of oil.

  • Step 6

    Add half of the grape tomatoes, garlic, crushed red pepper flakes, and salt to taste. After 3-4 minutes, stir in the strained asparagus and snow peas into the skillet and toss together with the fresh herbs.

  • Step 7

    When the pasta is finished, drain and add it directly into the skillet, turn off the heat, and stir in the remaining raw grape tomatoes and remaining raw snow peas.

  • Step 8

    Add a dollop of Wesson Plant Based Butter with Olive Oil and mix well. Give everything a final toss and season of kosher salt. Serve immediately.