Spring Strozzapreti Pasta with Parmesan Cream Sauce & Butter Lettuce Salad

Spring Strozzapreti Pasta

with Parmesan Cream Sauce & Butter Lettuce Salad

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving

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.

Get Cooking
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
time-saving
tips & techniques
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

Ba hero

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 any time with a week's notice. 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: