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Fresh Beet Linguine Fill 1 Created with Sketch.

with Goat Cheese, Swiss Chard & Toasted Walnuts

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Beets, goat cheese and earthy greens make for a perfectly balanced, delicious trio. This gourmet recipe showcases fresh linguine infused with beets, which lend notes of sweetness and gorgeous color to the pasta—and to the cooking water, used in the lemon-butter sauce. With seasonal chard (a leafy relative of the beet) and garnishes of goat cheese and toasted walnuts, this wintry dish is as comforting as it is sophisticated.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Toast the walnuts:
2 Toast the walnuts:

Heat a large, dry pan on medium-high until hot. Add the walnuts and cook, stirring occasionally, 1 to 3 minutes, or until toasted and fragrant. Transfer to a bowl. Wipe out the pan.

Start the vegetables:
3 Start the vegetables:

In the pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

Finish the vegetables:
4 Finish the vegetables:

Add the garlic and chard stems to the pan of onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chard leaves and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted.

Cook the pasta:
5 Cook the pasta:

While the vegetables cook, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of vegetables, add the cooked pasta, butter, mint (roughly chopping just before adding), the juice of all 4 lemon wedges and ½ cup of the reserved pasta cooking water. Cook, stirring frequently to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the goat cheese, Parmesan cheese and toasted walnuts. Enjoy!

Tips from Home Chefs

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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!

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2 Toast the walnuts:

Heat a large, dry pan on medium-high until hot. Add the walnuts and cook, stirring occasionally, 1 to 3 minutes, or until toasted and fragrant. Transfer to a bowl. Wipe out the pan.

Toast the walnuts:
Start the vegetables:
3 Start the vegetables:

In the pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and lightly browned.

4 Finish the vegetables:

Add the garlic and chard stems to the pan of onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chard leaves and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted.

Finish the vegetables:
Cook the pasta:
5 Cook the pasta:

While the vegetables cook, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

6 Finish & plate your dish:

To the pan of vegetables, add the cooked pasta, butter, mint (roughly chopping just before adding), the juice of all 4 lemon wedges and ½ cup of the reserved pasta cooking water. Cook, stirring frequently to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the goat cheese, Parmesan cheese and toasted walnuts. Enjoy!

Finish & plate your dish: