Creamy Pesto Pasta with Veggies & Almond Breadcrumbs
Family Friendly

Creamy Pesto Pasta

with Veggies & Almond Breadcrumbs

25 MIN
+$1.95/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Hot Italian Pork Sausage

    From the Test Kitchen

    This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy almond breadcrumbs that we’re sprinkling atop mafalda pasta. A trio of sweet peppers, tomatoes, and spinach, plus our herbaceous basil pesto, bring bright, verdant flavor to this easy vegetarian pasta dish.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Creamy Pesto Pasta with Veggies & Almond Breadcrumbs
    Title
    • 10 oz Hot Italian Pork Sausage
    • ¾ lb Mafalda Pasta
    • ¼ cup Grated Parmesan Cheese
    • ½ lb Grape Tomatoes
    • 2 cloves Garlic
    • ½ lb Sweet Peppers
    • 5 oz Baby Spinach
    • ⅓ cup Basil Pesto
    • ½ cup Cream
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Sliced Roasted Almonds
    • 2 Tbsps Mascarpone Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Thinly slice into rings. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Make the almond breadcrumbs
    3 Make the almond breadcrumbs

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl. Wipe out the pan.

    Cook the sausage & vegetables
    4 Cook the sausage & vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until the peppers are softened and the sausage is cooked through. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the spinach, cooked sausage and vegetables, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the pesto and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and almond breadcrumbs. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Thinly slice into rings. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Make the almond breadcrumbs
    3 Make the almond breadcrumbs

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl. Wipe out the pan.

    4 Cook the sausage & vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until the peppers are softened and the sausage is cooked through. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the sausage & vegetables
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the spinach, cooked sausage and vegetables, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the pesto and mascarpone until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and almond breadcrumbs. Enjoy!

    Browse Steps
    1 of 5