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Fresh Chestnut Pasta

with Brussels Sprouts, Ghee & Poppy Seeds

Fresh Chestnut Pasta with Brussels Sprouts, Ghee & Poppy Seeds
Makes
2 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
Est. 670 calories

In this recipe, we’re celebrating the season by using chestnuts two ways. This fresh pasta is made with ground chestnuts, giving it unique flavor and texture. And in the pasta sauce, we’re combining vegetables, chestnuts and ghee (a type of clarified butter popular in traditional Indian cuisine). The result is a delightful, crunchy and incredibly flavorful dish that’s perfect for the season.

Fresh Chestnut Pasta with Brussels Sprouts, Ghee & Poppy Seeds ingredients
Prepare the ingredients:
1 Prepare the ingredients:

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.

Cook the carrots & leek:
2 Cook the carrots & leek:

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.

Cook the chestnuts & Brussels sprouts:
3 Cook the chestnuts & Brussels sprouts:

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.

Cook the pasta & add it to the sauce:
4 Cook the pasta & add it to the sauce:

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.

Finish & plate your dish:
5 Finish & plate your dish:

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

Prepare the ingredients:
1 Prepare the ingredients:

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.

2 Cook the carrots & leek:

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.

Cook the carrots & leek:
Cook the chestnuts & Brussels sprouts:
3 Cook the chestnuts & Brussels sprouts:

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.

4 Cook the pasta & add it to the sauce:

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.

Cook the pasta & add it to the sauce:
Finish & plate your dish:
5 Finish & plate your dish:

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!