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Spring Strozzapreti Pasta Fill 1 Created with Sketch.

with Parmesan Cream Sauce & Butter Lettuce Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Strozzapreti pasta is a larger version of cavatelli, traditionally made by rolling out pasta dough by hand, then giving it a light twist. It’s chewy and fantastic at picking up sauce. The sauce we’re coating it with here is delicious: a cream reduction flavored with piquant Parmesan, the sauce is, at its base, enriched with the flavors of the season. We’re starting it by sautéing two spring vegetables, asparagus and English peas, to bring out their earthy and sweet flavors. Lastly, we’re finishing the pasta in it and garnishing the finished dish with mint and scallions.

fresh
ingredients
Spring Strozzapreti Pasta with Parmesan Cream Sauce & Butter Lettuce Salad
Title
  • 1 lb Strozzapreti Pasta
  • 1 cup Grated Parmesan Cheese
  • 3 Scallions
  • ½ bunch Asparagus
  • 1 head Butter Lettuce
  • ¾ lb English Peas
  • 1 bunch Mint
  • 2 Tbsps Butter
  • 2 Tbsps Red Wine Vinegar
  • 1 Shallot
  • 1 Tbsp Dijon Mustard
  • ½ cup Heavy Cream
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Shell the peas. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ½-inch pieces on an angle. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar and season with salt and pepper to taste. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Set aside in a warm place.

Cook the vegetables & start the sauce:
3 Cook the vegetables & start the sauce:

While the pasta cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the peas, asparagus and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the asparagus and peas are bright green. Add the heavy cream and simmer, stirring occasionally, 3 to 5 minutes, or until the sauce has thickened.

Make the dressing:
4 Make the dressing:

While the vegetables and sauce simmer, add the mustard to the shallot-vinegar mixture. Whisk in 2 tablespoons of olive oil until thoroughly combined.

Finish the pasta & sauce:
5 Finish the pasta & sauce:

To the pan of vegetables and sauce, add the cooked pasta, Parmesan cheese, butter and ½ cup of the reserved pasta cooking water; season with salt and pepper to taste. Cook, stirring frequently, 2 to 4 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Place the lettuce in a large bowl; season with salt and pepper. Add enough of the dressing to coat the lettuce (you may have extra dressing); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the mint. Garnish the pasta and salad with the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Shell the peas. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ½-inch pieces on an angle. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar and season with salt and pepper to taste. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta. Set aside in a warm place.

Cook the pasta:
Cook the vegetables & start the sauce:
3 Cook the vegetables & start the sauce:

While the pasta cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the peas, asparagus and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the asparagus and peas are bright green. Add the heavy cream and simmer, stirring occasionally, 3 to 5 minutes, or until the sauce has thickened.

4 Make the dressing:

While the vegetables and sauce simmer, add the mustard to the shallot-vinegar mixture. Whisk in 2 tablespoons of olive oil until thoroughly combined.

Finish the pasta & sauce:
5 Finish the pasta & sauce:

To the pan of vegetables and sauce, add the cooked pasta, Parmesan cheese, butter and ½ cup of the reserved pasta cooking water; season with salt and pepper to taste. Cook, stirring frequently, 2 to 4 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Transfer to a serving dish.

6 Make the salad & serve your dish:

Place the lettuce in a large bowl; season with salt and pepper. Add enough of the dressing to coat the lettuce (you may have extra dressing); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the mint. Garnish the pasta and salad with the green tops of the scallions. Enjoy!

Make the salad & serve your dish: