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Creamy Strozzapreti Pasta Fill 1 Created with Sketch.

with English Peas, Zucchini & Mascarpone Cheese

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 715 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Mascarpone is a wonderfully rich, creamy cheese from Italy, often sweetened and used to make desserts (such as tiramisu). It’s also delicious in savory dishes—which is why we’re combining it with a touch of butter to make an irresistibly luscious sauce to toss with strozzapreti, a pasta with a distinctive twisted shape. Together with seasonal peas and zucchini, it creates a winning combination of flavors. (Depending on what’s farm-fresh near you, you may receive peas that have already been shelled. If so, simply skip the shelling instruction in step 1 and cook just as you normally would!)

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instructions
Cook the pasta & peas:
2 Cook the pasta & peas:

Add the pasta to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Add the peas. Cook 4 to 5 minutes, or until the peas are bright green and the pasta is just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. Set aside in a warm place.

Cook the zucchini:
3 Cook the zucchini:

While the pasta and peas cook, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

Finish the pasta:
5 Finish the pasta:

To the pot of zucchini, add the cooked pasta and peas, mascarpone cheese, butter and half the reserved pasta cooking water; season with salt and pepper. 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; season with salt and pepper to taste. Transfer to a serving dish.

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

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!

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2 Cook the pasta & peas:

Add the pasta to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Add the peas. Cook 4 to 5 minutes, or until the peas are bright green and the pasta is just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. Set aside in a warm place.

Cook the zucchini:
3 Cook the zucchini:

While the pasta and peas cook, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

5 Finish the pasta:

To the pot of zucchini, add the cooked pasta and peas, mascarpone cheese, butter and half the reserved pasta cooking water; season with salt and pepper. 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; season with salt and pepper to taste. Transfer to a serving dish.