Cavatappi Pasta & Arugula Pesto with Summer Squash & Ricotta Salata

Cavatappi Pasta & Arugula Pesto

with Summer Squash & Ricotta Salata

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

In this gourmet pasta dish, our bright and easy pesto—made with arugula, almonds, lemon and a pinch of red pepper for subtle heat—give little hollow spirals of cavatappi plenty of verdant flavor. Zucchini sautéed with garlic scape (the gently curling, milder-flavored stalk of the garlic plant) adds welcome seasonal flavor and even more gorgeous green color. We’re finishing it all off with a sprinkling of ricotta salata—ricotta that’s been aged for several months until it develops a crumbly texture and pleasantly briny flavor.

Get Cooking
fresh
ingredients
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. Finely chop the almonds. Quarter and deseed the lemon. Cut off and discard the ends of the zucchini; medium dice the zucchini. Thinly slice the garlic scape. Crumble the ricotta salata cheese.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain the cooked pasta thoroughly. Return to the pot.

Cook & chop the arugula:
3 Cook & chop the arugula:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the arugula; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and bright green. Transfer to a cutting board and finely chop. Transfer the chopped arugula to a medium bowl. Wipe out the pan.

Make the pesto:
4 Make the pesto:

While the pasta continues to cook, to the bowl of chopped arugula, add the almonds, Parmesan cheese, the juice of 2 lemon wedges and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the zucchini & garlic scape:
5 Cook the zucchini & garlic scape:

While the pasta continues to cook, in the pan used to cook the arugula, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini and garlic scape; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and slightly softened.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

To the pot of cooked pasta, add the pesto and half the reserved pasta cooking water. Stir vigorously to coat the pasta until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Stir in the cooked zucchini and garlic scape. Divide the finished pasta between 2 dishes. Garnish with the ricotta salata cheese. Serve with the remaining lemon wedges on the side, if you’d like. 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. Finely chop the almonds. Quarter and deseed the lemon. Cut off and discard the ends of the zucchini; medium dice the zucchini. Thinly slice the garlic scape. Crumble the ricotta salata cheese.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain the cooked pasta thoroughly. Return to the pot.

Cook the pasta:
Cook & chop the arugula:
3 Cook & chop the arugula:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the arugula; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and bright green. Transfer to a cutting board and finely chop. Transfer the chopped arugula to a medium bowl. Wipe out the pan.

4 Make the pesto:

While the pasta continues to cook, to the bowl of chopped arugula, add the almonds, Parmesan cheese, the juice of 2 lemon wedges and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Make the pesto:
Cook the zucchini & garlic scape:
5 Cook the zucchini & garlic scape:

While the pasta continues to cook, in the pan used to cook the arugula, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini and garlic scape; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and slightly softened.

6 Finish the pasta & plate your dish:

To the pot of cooked pasta, add the pesto and half the reserved pasta cooking water. Stir vigorously to coat the pasta until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Stir in the cooked zucchini and garlic scape. Divide the finished pasta between 2 dishes. Garnish with the ricotta salata cheese. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!