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Recipe Card
ingredients
- 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
Method
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.