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Creamy Spring Linguine Fill 1 Created with Sketch.

with English Peas, Asparagus & Mint

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

With their delicious texture and delightful sweetness, it’s no wonder that fresh peas are snapped up by chefs come spring. When tossed with asparagus and mushrooms, the peas create a springtime medley that pairs perfectly with fresh linguine pasta. A creamy, lemony sauce and a garnish of mint brings this bright, flavorful dish together.

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 medium pot of salted water to boiling on high. Thinly slice the mushrooms. Snap off and discard the tough, woody ends of the asparagus; cut into 1-inch pieces on an angle. Shell the peas. Peel and finely chop the garlic. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

Brown the mushrooms:
2 Brown the mushrooms:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 8 to 10 minutes, or until browned. Season with salt and pepper.

Add the vegetables:
3 Add the vegetables:

Add the asparagus, peas and garlic to the pot of mushrooms; season with salt and pepper. (If the pot seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus and peas are bright green and slightly softened.

Cook the pasta:
4 Cook the pasta:

While the vegetables cook, add the pasta to the medium pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the pasta:
5 Finish the pasta:

To the pot of vegetables, add the cooked pasta, butter, sour cream, the juice of all 4 lemon wedges and half the reserved pasta cooking water. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the cheese and mint (tearing just before adding). 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 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 medium pot of salted water to boiling on high. Thinly slice the mushrooms. Snap off and discard the tough, woody ends of the asparagus; cut into 1-inch pieces on an angle. Shell the peas. Peel and finely chop the garlic. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

2 Brown the mushrooms:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 8 to 10 minutes, or until browned. Season with salt and pepper.

Brown the mushrooms:
Add the vegetables:
3 Add the vegetables:

Add the asparagus, peas and garlic to the pot of mushrooms; season with salt and pepper. (If the pot seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus and peas are bright green and slightly softened.

4 Cook the pasta:

While the vegetables cook, add the pasta to the medium pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the pasta:
5 Finish the pasta:

To the pot of vegetables, add the cooked pasta, butter, sour cream, the juice of all 4 lemon wedges and half the reserved pasta cooking water. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the cheese and mint (tearing just before adding). Enjoy!

Plate your dish: