Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Roughly chop the chestnuts. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Quarter the carrots lengthwise. Remove and discard the root and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers. Thinly slice the leek crosswise. Pick the parsley and mint leaves off the stems; discard the stems. Roughly chop the parsley leaves.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stiring occasionally, 3 to 4 minutes, or until browned and slightly tender. Add the leeks and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the water has evaporated and the leek has softened. Transfer to a plate and set aside. Wipe out the pan.
In the same pan used to cook the carrots and leeks, melt half the ghee on medium heat. Once melted, add the chestnuts and Brussels sprout leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green and the chestnuts are warmed through. Stir in the cooked carrots and leek; season with salt and pepper.
While the chestnuts and Brussels sprouts cook, add the pasta 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 ½ a cup of the pasta water and drain the pasta thoroughly. Transfer the cooked pasta directly to the pan of vegetables. Add ¼ cup of the reserved pasta water and cook, stirring occasionally, 1 to 2 minutes, or until the pasta is coated in the sauce. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove from heat.
Off the heat, add the poppy seeds, Parmesan cheese and remaining ghee to the pan of pasta; stir until well combined. Season with salt and pepper to taste. Divide the pasta between 2 dishes. Garnish with the mint, parsley and granulated honey. Enjoy!
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Roughly chop the chestnuts. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Quarter the carrots lengthwise. Remove and discard the root and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers. Thinly slice the leek crosswise. Pick the parsley and mint leaves off the stems; discard the stems. Roughly chop the parsley leaves.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stiring occasionally, 3 to 4 minutes, or until browned and slightly tender. Add the leeks and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the water has evaporated and the leek has softened. Transfer to a plate and set aside. Wipe out the pan.
In the same pan used to cook the carrots and leeks, melt half the ghee on medium heat. Once melted, add the chestnuts and Brussels sprout leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green and the chestnuts are warmed through. Stir in the cooked carrots and leek; season with salt and pepper.
While the chestnuts and Brussels sprouts cook, add the pasta 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 ½ a cup of the pasta water and drain the pasta thoroughly. Transfer the cooked pasta directly to the pan of vegetables. Add ¼ cup of the reserved pasta water and cook, stirring occasionally, 1 to 2 minutes, or until the pasta is coated in the sauce. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove from heat.
Off the heat, add the poppy seeds, Parmesan cheese and remaining ghee to the pan of pasta; stir until well combined. Season with salt and pepper to taste. Divide the pasta between 2 dishes. Garnish with the mint, parsley and granulated honey. Enjoy!
Tips from Home Chefs